Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis

International Journal of Food Microbiology

Volumn 140, Issue 2-3, 2010, Pages 239-248

  Csoma, H ^a   Zakany, N ^a   Capece, A ^b   Romano, P ^b   Sipiczki, M ^a  

^a UNIVERSITY OF DEBRECEN   (Hungary)

^b UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Biodiversity; Fermentation; Secondary metabolites; Wine; Yeasts

Indexed keywords

ACETIC ACID; COPPER; HOMOSERINE ACETYLTRANSFERASE; INTERNAL TRANSCRIBED SPACER 1; INTERNAL TRANSCRIBED SPACER 2; MANNITOL; MELIBIOSE; NONTRANSCRIBED SPACER; UNCLASSIFIED DRUG;

ARTICLE; BIOSYNTHESIS; CARBOHYDRATE METABOLISM; CHROMOSOME STRUCTURE; COMPARATIVE STUDY; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FUNGAL GENOME; FUNGAL STRAIN; FUNGUS ISOLATION; GENETIC VARIABILITY; GENOTYPE; GEOGRAPHICAL VARIATION (SPECIES); HUNGARY; KARYOTYPE; LOW TEMPERATURE; MICROBIAL DIVERSITY; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM; SLOVAKIA; WINE; ANALYSIS; BIODIVERSITY; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY;

BIODIVERSITY; FERMENTATION; GENOTYPE; HUNGARY; MOLECULAR SEQUENCE DATA; PHENOTYPE; PHYLOGENY; SACCHAROMYCES; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM; VITACEAE;

EID: 77953120031     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.03.024     Document Type: Article

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