Cargando…
Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typica...
Autores principales: | Tristezza, Mariana, Fantastico, Lorenagostina, Vetrano, Cosimo, Bleve, Gianluca, Corallo, Daniela, Grieco, Francesco, Mita, Giovanni |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2014
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942102/ https://www.ncbi.nlm.nih.gov/pubmed/24672552 http://dx.doi.org/10.1155/2014/897428 |
Ejemplares similares
-
Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads
por: Bleve, Gianluca, et al.
Publicado: (2016) -
The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production
por: Tristezza, Mariana, et al.
Publicado: (2016) -
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)
por: Tufariello, Maria, et al.
Publicado: (2020) -
Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
por: Viana, Tiago, et al.
Publicado: (2014) -
Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must
por: Evers, Marie Sarah, et al.
Publicado: (2023)