Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency

The use of non-Saccharomyces yeasts as starters in winemaking has increased exponentially in the last years. For instance, non-conventional yeasts have proven useful for the improvement of the organoleptic profile and biocontrol. Active dry yeast starter production has been optimized for Saccharomyc...

Descripción completa

Detalles Bibliográficos
Autores principales: Torrellas, Max, Pietrafesa, Rocchina, Ferrer-Pinós, Aroa, Capece, Angela, Matallana, Emilia, Aranda, Agustín
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10280074/
https://www.ncbi.nlm.nih.gov/pubmed/37346752
http://dx.doi.org/10.3389/fmicb.2023.1209940

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10280074/
https://www.ncbi.nlm.nih.gov/pubmed/37346752
http://dx.doi.org/10.3389/fmicb.2023.1209940

Ejemplares similares