Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions

Applied Microbiology and Biotechnology

Volumn 100, Issue 5, 2016, Pages 2035-2046

  Albergaria, Helena ^a   Arneborg, Nils ^b  

^a LABORATÓRIO NACIONAL DE ENERGIA E GEOLOGIA   (Portugal)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Antimicrobial peptides; Cell to cell contact; Ecological dominance; Winemaking; Yeast population dynamics

Indexed keywords

CELLS; CYTOLOGY; MICROORGANISMS; PEPTIDES; PHYSIOLOGY; PROCESS CONTROL; YEAST;

ANTIMICROBIAL PEPTIDE; BIOTECHNOLOGICAL PROCESS; CELL CONTACTS; ECOLOGICAL DOMINANCE; ENVIRONMENTAL CONDITIONS; MICROBIAL INTERACTIONS; PHYSIOLOGICAL FEATURES; WINEMAKING;

FERMENTATION;

CARBOHYDRATE; OXYGEN; ALCOHOL; CARBOXYLIC ACID;

ANTIMICROBIAL ACTIVITY; BIOTECHNOLOGY; BIOTRANSFORMATION; CELLS AND CELL COMPONENTS; ECOLOGICAL APPROACH; FERMENTATION; MICROBIAL ACTIVITY; POPULATION DYNAMICS; WINE INDUSTRY; YEAST;

CELL CONTACT; FERMENTATION; FOOD PROCESSING; FUNGAL STRAIN; MICROBIAL POPULATION DYNAMICS; NONHUMAN; ORGANISMAL INTERACTION; OXYGEN CONSUMPTION; REVIEW; SACCHAROMYCES CEREVISIAE; SPECIES DOMINANCE; WINEMAKING; ANAEROBIC GROWTH; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PH; WINE;

SACCHAROMYCES CEREVISIAE;

ANAEROBIOSIS; CARBOXYLIC ACIDS; ETHANOL; FERMENTATION; HYDROGEN-ION CONCENTRATION; MICROBIAL INTERACTIONS; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84958885608     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-015-7255-0     Document Type: Review

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