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Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions
Fermentation by microorganisms is a key step in the production of traditional food products such as bread, cheese, beer and wine. In these fermentative ecosystems, microorganisms interact in various ways, namely competition, predation, commensalism and mutualism. Traditional wine fermentation is a c...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7250438/ https://www.ncbi.nlm.nih.gov/pubmed/32453779 http://dx.doi.org/10.1371/journal.pone.0233285 |