Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation

Over the last few years, the potential of non-Saccharomyces yeasts to improve the sensory quality of wine has been well recognized. In particular, the use of Starmerella bacillaris in mixed fermentations with Saccharomyces cerevisiae was reported as an appropriate way to enhance glycerol formation a...

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Dades bibliogràfiques
Publicat a:Appl Environ Microbiol
Autors principals: Englezos, Vasileios, Cocolin, Luca, Rantsiou, Kalliopi, Ortiz-Julien, Anne, Bloem, Audrey, Dequin, Sylvie, Camarasa, Carole
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2018
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6070767/
https://ncbi.nlm.nih.gov/pubmed/29858207
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00797-18
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