Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features

International Journal of Food Microbiology

Volumn 125, Issue 1, 2008, Pages 36-45

  Solieri, L ^a   Giudici, P ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Candida; Hanseniaspora; Osmotolerance; Saccharomyces; Starter culture; Vinegar; Yeast; Zygosaccharomyces

Indexed keywords

FLAVORING AGENT; SUGAR; TRADITIONAL BALSAMIC VINEGAR; VINEGAR;

AGING; ALCOHOL PRODUCTION; ARTICLE; CANDIDA LACTIS CONDENSI; CANDIDA STELLATA; FERMENTATION; FUNGUS CULTURE; GRAPE; HANSENIASPORA OSMOPHILA; HANSENIASPORA VALBYENSIS; MICROBIOLOGY; NONHUMAN; PH; PHENOTYPE; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; SACCHAROMYCODES LUDWIGII; TEMPERATURE; YEAST; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII; ZYGOSACCHAROMYCES BISPORUS; ZYGOSACCHAROMYCES LENTUS; ZYGOSACCHAROMYCES MELLIS; ZYGOSACCHAROMYCES PSEUDOROUXII; ZYGOSACCHAROMYCES ROUXII;

ACETIC ACID; DIETARY CARBOHYDRATES; ECOSYSTEM; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; YEASTS;

CANDIDA; CANDIDA LACTIS-CONDENSI; CANDIDA STELLATA; HANSENIASPORA; HANSENIASPORA OSMOPHILA; HANSENIASPORA VALBYENSIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCODES LUDWIGII; TULIP BREAKING VIRUS; VITACEAE; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII; ZYGOSACCHAROMYCES BISPORUS; ZYGOSACCHAROMYCES LENTUS; ZYGOSACCHAROMYCES MELLIS; ZYGOSACCHAROMYCES PSEUDOROUXII; ZYGOSACCHAROMYCES ROUXII;

EID: 44649113168     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.06.022     Document Type: Article

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