Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae

International Journal of Food Microbiology

Volumn 108, Issue 3, 2006, Pages 336-345

  Perez Nevado F ^b   Albergaria, H ^a   Hogg, T ^c   Girio, F ^a  

^a INETI   (Portugal)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Cellular death; Mixed cultures; Non Saccharomyces wine yeasts; Toxic compounds; Yeast yeast interactions

Indexed keywords

ALCOHOL;

ARTICLE; BACTERIAL STRAIN; CELL CONTACT; CELL DEATH; CELL FREE SYSTEM; CELL VIABILITY; CONCENTRATION PROCESS; FERMENTATION; FUNGAL CELL CULTURE; FUNGAL STRAIN; INOCULATION; MIXED CELL CULTURE; NONHUMAN; SACCHAROMYCES CEREVISIAE; STATISTICAL SIGNIFICANCE; SUPERNATANT; WINE; YEAST;

CELL COMMUNICATION; CELL CULTURE TECHNIQUES; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; ETHANOL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; MYCOTOXINS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 33645957088     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.12.012     Document Type: Article

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