Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strains

In the present work we isolated and identified various indigenous Saccharomyces cerevisiae strains and screened them for the selected oenological properties. These S. cerevisiae strains were isolated from berries and spontaneously fermented musts. The grape berries (Sauvignon blanc and Pinot noir) w...

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Detalles Bibliográficos
Autores principales: Šuranská, Hana, Vránová, Dana, Omelková, Jiřina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4822743/
https://www.ncbi.nlm.nih.gov/pubmed/26887243
http://dx.doi.org/10.1016/j.bjm.2015.11.010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4822743/
https://www.ncbi.nlm.nih.gov/pubmed/26887243
http://dx.doi.org/10.1016/j.bjm.2015.11.010

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