Diversity and killer behaviour of indigenous yeasts isolated from the fermentation vat surfaces in four Patagonian wineries

International Journal of Food Microbiology

Volumn 119, Issue 3, 2007, Pages 351-357

  Sangorrín, Marcela Paula ^a,b   Lopes, Christian Ariel ^a,b   Giraudo, Maria Rosa ^a,b   Caballero, Adriana Catalina ^a  

^a UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Killer biotype, Patagonian wineries, Yeast diversity

Indexed keywords

MYCOTOXIN;

ARTICLE; AUREOBASIDIUM PULLULANS; CRYPTOCOCCUS ALBIDUS; DEKKERA ANOMALA; ENRICHMENT CULTURE; FERMENTATION; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GENOTYPE; HANSENIASPORA UVARUM; KLOECKERA APICULATA; KLUYVEROMYCES THERMOTOLERANS; NONHUMAN; PHENOTYPE; PICHIA ANOMALA; RHODOTORULA MUCILAGINOSA; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII; WINE; YEAST;

ARGENTINA; FERMENTATION; GENOTYPE; INDUSTRIAL MICROBIOLOGY; MYCOTOXINS; PHENOTYPE; PICHIA; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; WINE; YEASTS;

HANSENIASPORA UVARUM; PICHIA ANOMALA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 34447296946     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.04.010     Document Type: Article

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