Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S. cerevisiae Mixed Cultures

The growing interest of the winemaking industry on the use of non-Saccharomyces starters has prompted several studies about the physiological features of this diverse group of microorganisms. The fact that the proposed use of these new starters will almost invariably involve either simultaneous or s...

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Detalles Bibliográficos
Autores principales: Curiel, Jose A., Morales, Pilar, Gonzalez, Ramon, Tronchoni, Jordi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5671574/
https://www.ncbi.nlm.nih.gov/pubmed/29163412
http://dx.doi.org/10.3389/fmicb.2017.02121

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5671574/
https://www.ncbi.nlm.nih.gov/pubmed/29163412
http://dx.doi.org/10.3389/fmicb.2017.02121

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