Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture

Journal of Industrial Microbiology and Biotechnology

Volumn 36, Issue 2, 2009, Pages 229-237

  Mendoza, Lucía M ^a   De Nadra, María C Manca ^a,b   Bru, Elena ^a   Farías, Marta E ^b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

K. apiculata; Mixed culture; Sulfur dioxide; Temperature; Winemaking

Indexed keywords

ACETIC ACID; ALCOHOL; SULFUR DIOXIDE;

ARTICLE; BIOMASS; COCULTURE; CONTROLLED STUDY; DEATH; FERMENTATION; FUNGAL METABOLISM; FUNGAL VIABILITY; FUNGUS CULTURE; FUNGUS GROWTH; KLOECKERA APICULATA; METABOLITE; MICROBIAL KINETICS; MIXED CELL CULTURE; NONHUMAN; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; SURVIVAL; TEMPERATURE; WINE; YEAST;

CULTURE MEDIA; FERMENTATION; INDUSTRIAL MICROBIOLOGY; KINETICS; KLOECKERA; SACCHAROMYCES CEREVISIAE; SULFUR DIOXIDE; TEMPERATURE; WINE;

HANSENIASPORA UVARUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 59449091739     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-008-0489-4     Document Type: Article

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