Production of indole by wine-associated microorganisms under oenological conditions

Food Microbiology

Volumn 27, Issue 5, 2010, Pages 685-690

  Arevalo Villena, Maria ^a,b   Bartowsky, Eveline J ^a   Capone, Dimitra ^a   Sefton, Mark A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Candida stellata; Indole; Off flavour; Saccharomyces cerevisiae; Tryptophan

Indexed keywords

INDOLE; INDOLE DERIVATIVE; TRYPTOPHAN;

ARTICLE; BACTERIUM; FERMENTATION; FUNGUS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; WINE;

BACTERIA; FERMENTATION; FUNGI; INDOLES; TRYPTOPHAN; WINE;

BACTERIA (MICROORGANISMS); CANDIDA STELLATA; HANSENIASPORA UVARUM; KLUYVEROMYCES; LACTOBACILLUS LINDNERI; OENOCOCCUS OENI; PEDIOCOCCUS CEREVISIAE; PEDIOCOCCUS PARVULUS; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE;

EID: 77954818136     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.03.011     Document Type: Article

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