Investigating the proteins released by yeasts in synthetic wine fermentations

International Journal of Food Microbiology

Volumn 171, Issue , 2014, Pages 108-118

  Mostert, Talitha T ^a   Divol, Benoit ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Extracellular proteins; Microbial interactions; Non Saccharomyces yeasts; Saccharomyces cerevisiae; Wine fermentation

Indexed keywords

PROTEOME; PROTEIN;

ARTICLE; CULTURE MEDIUM; FERMENTATION; KINETICS; LACHANCEA; LACHANCEA THERMOTOLERANS; METSCHNIKOWIA; METSCHNIKOWIA PULCHERRIMA; MIXED CELL CULTURE; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN INTERACTION; PROTEIN SECRETION; SACCHAROMYCES CEREVISIAE; WINE; ANALYSIS; CHEMISTRY; METABOLISM; SACCHAROMYCES; YEAST;

LACHANCEA; METSCHNIKOWIA PULCHERRIMA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

FERMENTATION; PROTEINS; SACCHAROMYCES; WINE; YEASTS;

EID: 84890050994     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.11.010     Document Type: Article

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