Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 335-342

  Tristezza, Mariana ^a   Vetrano, Cosimo ^b   Bleve, Gianluca ^a   Spano, Giuseppe ^c   Capozzi, Vittorio ^c   Logrieco, Antonio ^a   Mita, Giovanni ^a   Grieco, Francesco ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b COSELABA Società Cooperativa ARL ^*  (Italy)

^c UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Autochthonous starter cultures; Biogenic amines; Histamine; Wine; Yeast; Yeast biodiversity

Indexed keywords

BIOGENIC AMINE; HISTAMINE;

ARTICLE; AUTOCHTHONOUS STARTER CULTURES; BIODIVERSITY; BIOSYNTHESIS; CLASSIFICATION; CULTURE MEDIUM; FERMENTATION; FOOD SAFETY; GENETICS; ISOLATION AND PURIFICATION; ITALY; METABOLISM; MICROBIOLOGY; VITIS; WINE; YEAST; YEAST BIODIVERSITY;

AUTOCHTHONOUS STARTER CULTURES; BIOGENIC AMINES; HISTAMINE; WINE; YEAST; YEAST BIODIVERSITY;

BIODIVERSITY; BIOGENIC AMINES; CULTURE MEDIA; FERMENTATION; FOOD SAFETY; ITALY; VITIS; WINE; YEASTS;

EID: 84881233896     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.07.001     Document Type: Article

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