Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 245-252

  Roldán, Ana ^a   Lasanta, Cristina ^a   Caro, Ildefonso ^a   Palacios, Víctor ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Biological aging; Flor yeast; Lysozyme

Indexed keywords

LYSOZYME;

ARTICLE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; MURAMIDASE; SACCHAROMYCES CEREVISIAE; WINE;

BACTERIA (MICROORGANISMS); POSIBACTERIA; SACCHAROMYCES;

EID: 84856043714     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.10.010     Document Type: Article

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