Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 94-100

  Magyar, Ildikó ^a   Tóth, Tamás ^a  

^a Institute of Entrepreneurship and Innovation   (Hungary)

Author keywords

Candida stellata; Candida zemplinina; Fructophilic yeast; Saccharomyces uvarum; Tokaj Asz

Indexed keywords

ARTICLE; CANDIDA; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

CANDIDA; CULTURE MEDIA, CONDITIONED; FERMENTATION; FOOD MICROBIOLOGY; MYCOLOGICAL TYPING TECHNIQUES; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; WINE; YEASTS;

CANDIDA; CANDIDA STELLATA; CANDIDA ZEMPLININA; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM;

EID: 78149409821     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.08.011     Document Type: Article

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