Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines

Food Microbiology

Volumn 26, Issue 8, 2009, Pages 915-921

  Jensen, Susanne L ^a   Umiker, Nicole L ^b   Arneborg, Nils ^a   Edwards, Charles G ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

4 Ethyl phenol; Non Saccharomyces yeast; SO2; Wine

Indexed keywords

4 ETHYLGUAIACOL; 4 ETHYLPHENOL; 4-ETHYLGUAIACOL; 4-ETHYLPHENOL; ALCOHOL; DRUG DERIVATIVE; GUAIACOL; PHENOL DERIVATIVE; SULFUR DIOXIDE;

ANTIFUNGAL RESISTANCE; ARTICLE; BACTERIAL COUNT; CANDIDA; DEKKERA; DRUG EFFECT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; PICHIA; STANDARD; TEMPERATURE; VOLATILIZATION; WINE;

CANDIDA; COLONY COUNT, MICROBIAL; DEKKERA; DRUG RESISTANCE, FUNGAL; ETHANOL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GUAIACOL; PHENOLS; PICHIA; SULFUR DIOXIDE; TEMPERATURE; VOLATILIZATION; WINE;

CANDIDA; CANDIDA PARARUGOSA; DEKKERA; DEKKERA BRUXELLENSIS; PICHIA; PICHIA GUILLIERMONDII; SACCHAROMYCES; VITACEAE;

EID: 70349759367     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.06.010     Document Type: Article

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