The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation

Nitrogen is a critical nutrient in beverage fermentations, influencing fermentation performance and formation of compounds that affect organoleptic properties of the product. Traditionally, most commercial wine fermentations rely on Saccharomyces cerevisiae but the potential of alternative yeasts is...

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Detalles Bibliográficos
Autores principales: Coral-Medina, Angela, Morrissey, John P, Camarasa, Carole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Food Biotechnology & Probiotics
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9923386/
https://www.ncbi.nlm.nih.gov/pubmed/36370452
http://dx.doi.org/10.1093/jimb/kuac025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9923386/
https://www.ncbi.nlm.nih.gov/pubmed/36370452
http://dx.doi.org/10.1093/jimb/kuac025

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