Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 147-154

  Santos, Antonio ^a   Navascués, Eva ^b   Bravo, Enrique ^a   Marquina, Domingo ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Agrovin   (Spain)

Author keywords

Biological control; Brettanomyces bruxellensis; Killer toxins; Ustilago maydis; Wine spoilage

Indexed keywords

4 ETHYLPHENOL; DOUBLE STRANDED RNA; TOXIN; YEAST KILLER FACTOR;

AROMA; ARTICLE; BRETTANOMYCES BRUXELLENSIS; CONTROLLED STUDY; FOOD CONTROL; FOOD SPOILAGE; FUNGICIDAL ACTIVITY; FUNGUS ISOLATION; GROWTH INHIBITION; MIXED CELL CULTURE; NONHUMAN; PH; RNA ISOLATION; RNA PURIFICATION; SACCHAROMYCES CEREVISIAE; TEMPERATURE; USTILAGO MAYDIS; WINE; YEAST;

BRETTANOMYCES; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KILLER FACTORS, YEAST; PHENOLS; RNA, DOUBLE-STRANDED; RNA, FUNGAL; SACCHAROMYCES CEREVISIAE; TEMPERATURE; USTILAGO; VIRAL PROTEINS; WINE;

DEKKERA BRUXELLENSIS; SACCHAROMYCES CEREVISIAE; USTILAGO MAYDIS;

EID: 79951554409     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.005     Document Type: Article

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