Microbial resources and enological significance: Opportunities and benefits

Frontiers in Microbiology

Volumn 8, Issue JUN, 2017, Pages

  Petruzzi, Leonardo ^a   Capozzi, Vittorio ^a   Berbegal, Carmen ^a   Corbo, Maria R ^a   Bevilacqua, Antonio ^a   Spano, Giuseppe ^a   Sinigaglia, Milena ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Alcoholic fermentation; Lactic acid bacteria; Malolactic fermentation; Microbial resources; Non Saccharomyces; Starter cultures; Wine; Yeasts

Indexed keywords

ALCOHOL DEHYDROGENASE; BETA GLUCOSIDASE; GLUCOSE TRANSPORTER; GLYCEROL; MALIC ACID; MANNOPROTEIN;

BUDDING YEAST; CANDIDA; DEBARYOMYCES; ENZYME ACTIVITY; FERMENTATION; HANSENIASPORA; KAZACHSTANIA; LACHANCEA THERMOTOLERANS; LACTIC ACID BACTERIUM; LACTOBACILLUS; METSCHNIKOWIA; MICROBIAL METABOLISM; NONHUMAN; OENOCOCCUS; PICHIA; REVIEW; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; STARTER CULTURE; TORULASPORA DELBRUECKII; WICKERHAMOMYCES ANOMALUS; WILLIOPSIS; WINE; ZYGOSACCHAROMYCES; ZYGOTORULASPORA;

EID: 85020682062     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2017.00995     Document Type: Review

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