Insights into the bacterial community and its temporal succession during the fermentation of wine grapes

Grapes harbor complex microbial communities. It is well known that yeasts, typically Saccharomyces cerevisiae, and bacteria, commonly the lactic acid fermenting Oenococcus oeni, work sequentially during primary and secondary wine fermentation. In addition to these main players, several microbes, oft...

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Detalles Bibliográficos
Autores principales: Piao, Hailan, Hawley, Erik, Kopf, Scott, DeScenzo, Richard, Sealock, Steven, Henick-Kling, Thomas, Hess, Matthias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2015
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4539513/
https://www.ncbi.nlm.nih.gov/pubmed/26347718
http://dx.doi.org/10.3389/fmicb.2015.00809

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4539513/
https://www.ncbi.nlm.nih.gov/pubmed/26347718
http://dx.doi.org/10.3389/fmicb.2015.00809

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