H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration

International Journal of Food Microbiology

Volumn 172, Issue , 2014, Pages 62-69

  Lage, Patrícia ^a   Barbosa, Catarina ^a   Mateus, Beatriz ^a   Vasconcelos, Isabel ^b   Mendes Faia, Arlete ^a   Mendes Ferreira, Ana ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Alcoholic fermentation; Aroma; Nitrogen response; Non Saccharomyces; Wine; Yeast

Indexed keywords

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; BUTYRIC ACID ETHYL ESTER; DECANOIC ACID DERIVATIVE; ESTER; FLAVORING AGENT; HEXANOIC ACID DERIVATIVE; HYDROGEN SULFIDE; ISOPENTYL ACETATE; MEDIUM CHAIN FATTY ACID; METHADONE; OCTANOIC ACID DERIVATIVE; VOLATILE AGENT;

ANIMAL CELL; ARTICLE; CELL COUNT; CELL POPULATION; FERMENTATION; FUNGAL CELL CULTURE; FUNGAL STRAIN; FUNGUS GROWTH; GAS CHROMATOGRAPHY; GRAPE JUICE; HANSENIASPORA; HANSENIASPORA GUILLIERMONDII; INOCULATION; MIXED CELL CULTURE; NITROGEN CONCENTRATION; NONHUMAN; POPULATION DYNAMICS; SACCHAROMYCES CEREVISIAE; WINE; WINE INDUSTRY; YEAST CELL;

HANSENIASPORA GUILLIERMONDII; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

ALCOHOLIC FERMENTATION; AROMA; NITROGEN RESPONSE; NON-SACCHAROMYCES; WINE; YEAST;

FERMENTATION; HANSENIASPORA; NITROGEN; ODORS; SACCHAROMYCES CEREVISIAE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84890811194     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.11.031     Document Type: Article

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