Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Non-Saccharomyces yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, unleashing the full potential of these species would...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Microorganisms
Hauptverfasser: Su, Ying, Seguinot, Pauline, Bloem, Audrey, Ortiz-Julien, Anne, Heras, José María, Guillamón, José Manuel, Camarasa, Carole
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2020
Schlagworte:
Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7356982/
https://ncbi.nlm.nih.gov/pubmed/32560056
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8060904
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge