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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...

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Detalles Bibliográficos
Autores principales: Harlé, Oliver, Legrand, Judith, Tesnière, Catherine, Pradal, Martine, Mouret, Jean-Roch, Nidelet, Thibault
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
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

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