Screening of Saccharomyces and Non-Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids

The type and quantity of precursor amino acids present in grape must that are used by wine yeasts affect the organoleptic and health properties of wine. The aim of this work was to conduct a preliminary screening among Saccharomyces and non-Saccharomyces indigenous strains, which were previously iso...

Descripción completa

Detalles Bibliográficos
Autores principales: Siesto, Gabriella, Corbo, Maria Rosaria, Pietrafesa, Rocchina, Sinigaglia, Milena, Romano, Patrizia, Bevilacqua, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689846/
https://www.ncbi.nlm.nih.gov/pubmed/36429178
http://dx.doi.org/10.3390/foods11223587

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689846/
https://www.ncbi.nlm.nih.gov/pubmed/36429178
http://dx.doi.org/10.3390/foods11223587

Ejemplares similares