Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation

Over the last few years, the potential of non-Saccharomyces yeasts to improve the sensory quality of wine has been well recognized. In particular, the use of Starmerella bacillaris in mixed fermentations with Saccharomyces cerevisiae was reported as an appropriate way to enhance glycerol formation a...

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Detalles Bibliográficos
Autores principales: Englezos, Vasileios, Cocolin, Luca, Rantsiou, Kalliopi, Ortiz-Julien, Anne, Bloem, Audrey, Dequin, Sylvie, Camarasa, Carole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2018
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6070767/
https://www.ncbi.nlm.nih.gov/pubmed/29858207
http://dx.doi.org/10.1128/AEM.00797-18

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6070767/
https://www.ncbi.nlm.nih.gov/pubmed/29858207
http://dx.doi.org/10.1128/AEM.00797-18

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