Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations

Canadian Journal of Microbiology

Volumn 55, Issue 3, 2009, Pages 326-332

  Pulvirenti, Andrea ^a   Rainieri, Sandra ^b   Boveri, Silvio ^a   Giudici, Paolo ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b MARINE RESEARCH DIVISION   (Spain)

Author keywords

Fermentation; Selection; Starter; Wine; Yeast

Indexed keywords

INTERNAL TRANSCRIBED SPACERS; PILOT-SCALE; RESTRICTION FRAGMENT LENGTH POLYMORPHISMS; RIBOSOMAL DNAS; SACCHAROMYCES CEREVISIAE; SELECTION; SELECTION PROCESS; SPONTANEOUS FERMENTATIONS; STARTER CULTURES; WINE FERMENTATIONS; WINE STRAINS; YEAST STRAINS;

BIOCHEMICAL ENGINEERING; FERMENTATION; NUCLEIC ACIDS; POLYMORPHISM; STARTERS; WINE; YEAST;

STRAIN;

COMPARATIVE STUDY; CULTIVATION; FERMENTATION; OPTIMIZATION; POLYMORPHISM; SELECTIVE BREEDING; YEAST;

ARTICLE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD MICROBIOTECHNOLOGY; FUNGAL STRAIN; FUNGUS CULTURE; GENETIC POLYMORPHISM; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; WINE INDUSTRY;

DEOXYRIBONUCLEASES, TYPE II SITE-SPECIFIC; DNA, FUNGAL; DNA, RIBOSOMAL SPACER; ECOSYSTEM; FERMENTATION; FOOD INDUSTRY; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SACCHAROMYCES CEREVISIAE; SPAIN; SPECIES SPECIFICITY; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 65249179517     PISSN: 00084166     EISSN: None     Source Type: Journal    
DOI: 10.1139/W08-140     Document Type: Article

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