Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains.
The competition between selected or commercial killer strains of type K2 and sensitive commercial strains of Saccharomyces cerevisiae was studied under various conditions in sterile grape juice fermentations. The focus of this study was the effect of yeast inoculation levels and the role of assimila...
שמור ב:
| הוצא לאור ב: | Appl Environ Microbiol |
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| Principais autores: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1997
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC168579/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9212430/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.63.7.2821-2825.1997 |
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