Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations

Journal of Industrial Microbiology and Biotechnology

Volumn 38, Issue 1, 2011, Pages 235-239

  Blanco, P ^a   Orriols, I ^a   Losada, A ^a  

^a Estacion de Viticultura e Enoloxia de Galicia EVEGA   (Spain)

Author keywords

Commercial yeasts; S. cerevisiae strains; Spontaneous fermentations

Indexed keywords

MITOCHONDRIAL DNA;

CONFERENCE PAPER; CONTROLLED STUDY; FERMENTATION; NONHUMAN; PREVALENCE; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES CEREVISIAE; SAMPLE; SURVIVAL; WINE INDUSTRY;

DNA, MITOCHONDRIAL; ECOSYSTEM; FERMENTATION; FOOD MICROBIOLOGY; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 78651112674     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-010-0818-2     Document Type: Conference Paper

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