Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry

International Journal of Food Microbiology

Volumn 134, Issue 3, 2009, Pages 201-210

  Renault, Philippe ^a,b   Miot Sertier, Cecile ^a   Marullo, Philippe ^a,b   Hernández Orte, Purificacion ^c   Lagarrigue, Laure ^a   Lonvaud Funel, Aline ^a   Bely, Marina ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b LAFFORT   (France)

^c UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Genetic characterization; Non Saccharomyces; Selection; Torulaspora delbrueckii; Volatile acidity; Wine fermentation

Indexed keywords

GLYCEROL; HYDROGEN SULFIDE; PHENOL DERIVATIVE;

ACIDITY; ALCOHOL PRODUCTION; AROMA; ARTICLE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD MICROBIOTECHNOLOGY; FUNGAL GENETICS; FUNGUS; INDUSTRIAL PRODUCTION; NONHUMAN; OSMOTIC STRESS; PHENOTYPIC VARIATION; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RESTRICTION MAPPING; SACCHAROMYCES CEREVISIAE; STRAIN IDENTIFICATION; TORULASPORA DELBRUECKII; WINE INDUSTRY;

ELECTROPHORESIS, GEL, PULSED-FIELD; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN SULFIDE; ODORS; PHENOTYPE; PHYLOGENY; POLYMERASE CHAIN REACTION; TEMPERATURE; TIME FACTORS; TORULASPORA; VOLATILIZATION; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII;

EID: 68949189299     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.06.008     Document Type: Article

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