Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

Food Microbiology

Volumn 28, Issue 6, 2011, Pages 1155-1161

  Salvado Z ^a,c   Arroyo Lopez F N ^b   Barrio, E ^b   Querol, A ^c   Guillamon J M ^c  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Ethanol; Fitness advantage; Non Saccharomyces; Saccharomyces; Temperature; Wine fermentation

Indexed keywords

ALCOHOL;

ARTICLE; FERMENTATION; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TIME; WINE;

ETHANOL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TIME FACTORS; WINE;

CANDIDA; CANDIDA ZEMPLININA; HANSENIASPORA; HANSENIASPORA UVARUM; KLUYVEROMYCES MARXIANUS; PICHIA; PICHIA FERMENTANS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA; TORULASPORA DELBRUECKII; VITACEAE;

EID: 79957953645     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.03.008     Document Type: Article

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