β-Glucanases as a tool for the control of wine spoilage yeasts

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Enrique, M ^a   Ibanez A ^a   Marcos, J F ^a   Yuste, M ^b   Martinez M ^b   Valles S ^a   Manzanares, P ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Bodegas Miguel Torres   (Spain)

Author keywords

glucanase; Antifungal enzymes; D. bruxellensis; Spoilage yeasts; Wine; Z. bailii

Indexed keywords

ALCOHOL; CARBOHYDRATE; GLYCOSIDASE;

ARTICLE; CRYPTOCOCCUS; DEKKERA; ENZYMOLOGY; FOOD INDUSTRY; FOOD PRESERVATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PH; PICHIA; SACCHAROMYCES CEREVISIAE; STANDARD; WINE; YEAST; ZYGOSACCHAROMYCES;

CARBOHYDRATES; CRYPTOCOCCUS; DEKKERA; ETHANOL; FOOD INDUSTRY; FOOD PRESERVATION; GLYCOSIDE HYDROLASES; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; PICHIA; SACCHAROMYCES CEREVISIAE; WINE; YEASTS; ZYGOSACCHAROMYCES;

CRYPTOCOCCUS ALBIDUS; DEKKERA; DEKKERA BRUXELLENSIS; PICHIA; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII; ZYGOSACCHAROMYCES BISPORUS;

EID: 74249118903     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01448.x     Document Type: Article

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