The interaction between Saccharomyces cerevisiae and non-Saccharomyces yeast during alcoholic fermentation is species and strain specific

Frontiers in Microbiology

Volumn 7, Issue APR, 2016, Pages

  Wang, Chunxiao ^a   Mas, Albert ^a   Esteve Zarzoso, Braulio ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Contact dependent interaction; Culturability loss; Excreted compounds; Viable but not culturable (VBNC); Wine

Indexed keywords

ALANINE; AMMONIA; ARGININE; GLUCOSE; GLUTAMINE;

ARTICLE; FERMENTATION; HANSENIASPORA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS DELBRUECKII; NONHUMAN; POPULATION DYNAMICS; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES CEREVISIAE; YEAST;

EID: 84966293762     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.00502     Document Type: Article

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