Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex

International Journal of Food Microbiology

Volumn 122, Issue 1-2, 2008, Pages 188-195

  Belloch, Carmela ^a   Orlic, Sandi ^a,b   Barrio, Eladio ^c   Querol, Amparo ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Domestication; Fermentation stress; Saccharomyces hybrids; Saccharomyces sensu stricto

Indexed keywords

ALCOHOL; GLUCOSE;

ARTICLE; BIOTECHNOLOGY; CONCENTRATION (PARAMETERS); FERMENTATION TECHNIQUE; FUNGUS GROWTH; HYBRID; HYBRIDIZATION; NONHUMAN; PH MEASUREMENT; PROCESS OPTIMIZATION; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES KUDRIAVZEVII; SACCHAROMYCES SENSU STRICTO; SPECIES DIFFERENTIATION; STRESS; VINICULTURE; WINE INDUSTRY;

ADAPTATION, PHYSIOLOGICAL; COLONY COUNT, MICROBIAL; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; SACCHAROMYCES; TEMPERATURE; VARIATION (GENETICS); WINE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII;

EID: 39149094258     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.11.083     Document Type: Article

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