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Effect of Light and p-Coumaric Acid on the Growth and Expression of Genes Related to Oxidative Stress in Brettanomyces bruxellensis LAMAP2480

Brettanomyces bruxellensis is considered the most significant contaminant yeast in the wine industry since it causes a deterioration in the organoleptic properties of the wine and significant economic losses. This deterioration is due to the production of volatile phenols from hydroxycinnamic acids....

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Detalles Bibliográficos
Autores principales:	Catrileo, Daniela, Moreira, Sandra, Ganga, María Angélica, Godoy, Liliana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8656254/ https://www.ncbi.nlm.nih.gov/pubmed/34899635 http://dx.doi.org/10.3389/fmicb.2021.747868

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