+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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Bibliografiske detaljer
Udgivet i:Front Microbiol
Main Authors: 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
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2020
Fag:
Microbiology
Online adgang: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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