Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine-making

Journal of Applied Microbiology

Volumn 108, Issue 4, 2010, Pages 1199-1206

  Denittis, M ^a   Querol, A ^b   Zanoni, B ^c   Minati, J L ^a   Ambrosoli, R ^a  

^a UNIVERSITY OF TURIN   (Italy)

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

^c UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Biotechnology; Fermentation and processes; Indicators; Metabolic processes; Microarray; Yeasts

Indexed keywords

FOOD PROCESSING; METABOLISM; STARTERS; WINE; YEAST;

ALCOHOLIC FERMENTATION; BIOLOG SYSTEMS; BIOLOGS; CELL CONCENTRATIONS; FERMENTATION AND PROCESS; METABOLIC PROCESS; POPULATION EVOLUTION; PURE CULTURE; WINE MAKING; WINE PRODUCTION;

FERMENTATION;

ALCOHOL; BIOINDICATOR; BIOTECHNOLOGY; BREWING INDUSTRY; FERMENTATION; METABOLISM; MOLECULAR ANALYSIS; MONITORING; POPULATION STRUCTURE; YEAST;

ARTICLE; BACTERIAL STRAIN; BACTERIAL VIRULENCE; CELL ASSAY; CONTROLLED STUDY; FOOD; HEALTH HAZARD; HUMAN; HUMAN CELL; IN VITRO STUDY; IN VIVO STUDY; LISTERIA MONOCYTOGENES; LISTERIOSIS; MICROBIAL DIVERSITY; MOLECULAR TYPING; PATTERN RECOGNITION; PLAQUE FORMING CELL; PULSED FIELD GEL ELECTROPHORESIS; SEROTYPING; SLUDGE;

EID: 77949348437     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04547.x     Document Type: Article

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