Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum β-glucosidase-producer strain-Reference-Cited by-同舟云学术

Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum β-glucosidase-producer strain

Published:2021-06-18 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Rompkovksi Cintia,Agustini Bruna Carla,Deffert Flavia,Stadtlober Maria Goreti Amboni,Brand Debora,da Silva Gildo Almeida,Bonfim Tania Maria Bordin

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05168-4.pdf

Reference33 articles.

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2. Agustini BC, Silva LP, Bloch C et al (2014) Evaluation of MALDI-TOF mass spectrometry for identification of environmental yeasts and development of supplementary database. Appl Microbiol Biotechnol 98:5645–5654. https://doi.org/10.1007/s00253-014-5686-7

3. Aranda A, Matallana E, del Marcell lı´ O (2011) Saccharomyces Yeasts I: Primary Fermentation. Molecular Wine Microbiology, 1st edn. Elsevier, Spain, pp 1–31

4. Ashalou TJ (2019) A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives. Food Sci Technol 54:2511–2519. https://doi.org/10.1111/ijfs.14181

5. Ashalou TJ (2020) A holistic review on Euro-Asian lactic acid bacteria fermented cereals and vegetables. MDPI 8:1176. https://doi.org/10.3390/microorganisms8081176

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