Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

International Journal of Food Microbiology

Volumn 199, Issue , 2015, Pages 33-40

  Englezos, Vasileios ^a   Rantsiou, Kalliopi ^a   Torchio, Fabrizio ^a   Rolle, Luca ^a   Gerbi, Vincenzo ^a   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Biodiversity; Candida zemplinina; Mixed fermentation; Non Saccharomyces yeast; Starmerella bacillaris; Wine fermentation

Indexed keywords

ACETIC ACID; ALCOHOL; GLYCEROL; HYDROLASE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME SYNTHESIS; FERMENTATION; FUNGUS GROWTH; GRAPE; NONHUMAN; STARMERELLA BACILLARIS; WINE; YEAST; ANALYSIS; GENETIC VARIABILITY; GENETICS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; SACCHAROMYCETALES;

CANDIDA ZEMPLININA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; STARMERELLA; VITACEAE;

ACETIC ACID; ETHANOL; FERMENTATION; GENETIC VARIATION; GLYCEROL; SACCHAROMYCETALES; WINE;

EID: 84921517116     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.01.009     Document Type: Article

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