The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must

Food Microbiology

Volumn 29, Issue 1, 2012, Pages 121-131

  Rossouw, Debra ^a   Du Toit, Maret ^a   Bauer, Florian F ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Alcoholic fermentation; Malolactic fermentation; Oenococcus oeni; Saccharomyces cerevisiae; Transcriptome

Indexed keywords

ALCOHOL; FLAVORING AGENT; TRANSCRIPTOME;

ARTICLE; FERMENTATION; GENETICS; METABOLISM; MICROBIOLOGY; OENOCOCCUS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

ETHANOL; FERMENTATION; FLAVORING AGENTS; INDUSTRIAL MICROBIOLOGY; OENOCOCCUS; SACCHAROMYCES CEREVISIAE; TRANSCRIPTOME; VITIS; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 80054914907     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.09.006     Document Type: Article

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