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Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine

Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols that derive from the sequent...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Appl Microbiol Biotechnol
Egile Nagusiak: Berbegal, Carmen, Spano, Giuseppe, Fragasso, Mariagiovanna, Grieco, Francesco, Russo, Pasquale, Capozzi, Vittorio
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer Berlin Heidelberg 2017
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5756568/
https://ncbi.nlm.nih.gov/pubmed/29189899
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00253-017-8666-x
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