+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic wines. As this species is known to exhibit great genetic and phenotypic...

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Vydáno v:Front Microbiol
Hlavní autoři: Paulin, Margot, Miot-Sertier, Cécile, Dutilh, Lucie, Brasselet, Clément, Delattre, Cédric, Pierre, Guillaume, Dubessay, Pascal, Michaud, Philippe, Doco, Thierry, Ballestra, Patricia, Albertin, Warren, Masneuf-Pomarède, Isabelle, Moine, Virginie, Coulon, Joana, Vallet-Courbin, Amélie, Maupeu, Julie, Dols-Lafargue, Marguerite
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2020
Témata:
Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7498638/
https://ncbi.nlm.nih.gov/pubmed/33013803
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.571067
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