Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices...

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Detalles Bibliográficos
Autores principales: Franco, Wendy, Benavides, Sergio, Valencia, Pedro, Ramírez, Cristian, Urtubia, Alejandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391128/
https://www.ncbi.nlm.nih.gov/pubmed/34441515
http://dx.doi.org/10.3390/foods10081737

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391128/
https://www.ncbi.nlm.nih.gov/pubmed/34441515
http://dx.doi.org/10.3390/foods10081737

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