Selected Schizosaccharomyces pombe strains have characteristics that are beneficial for winemaking

PLoS ONE

Volumn 11, Issue 3, 2016, Pages

  Benito, Ángel ^a   Jeffares, Daniel ^b   Palomero, Felipe ^a   Calderón, Fernando ^a   Bai, Feng Yan ^c   Bähler, Jürg ^b   Benito, Santiago ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b UNIVERSITY COLLEGE LONDON   (United Kingdom)

^c INSTITUTE OF MICROBIOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BIOGENIC AMINE; MALIC ACID; URETHAN;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD SAFETY; FUNGAL STRAIN; GRAPE; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; STRAIN DIFFERENCE; WINE; CLASSIFICATION; GENETICS; METABOLISM; SCHIZOSACCHAROMYCES; SPECIES DIFFERENCE;

FERMENTATION; SCHIZOSACCHAROMYCES; SPECIES SPECIFICITY; WINE;

EID: 84962054042     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0151102     Document Type: Article

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