The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture-Reference-Cited by-同舟云学术

The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture

Published:2021-09-09 Issue:12 Volume:44 Page:2655-2665
ISSN:1615-7591
Container-title:Bioprocess and Biosystems Engineering
language:en
Short-container-title:Bioprocess Biosyst Eng

Author:

Barkhuizen Jan-Harm,Coetzee Gerhardt^ORCID,van Rensburg Eugéne,Görgens Johann F.

Funder

South African National Research Foundation

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Bioengineering,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00449-021-02634-3.pdf

Reference46 articles.

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2. Binati RL, Lemos Junior WJF, Luzzini G et al (2020) Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: a study on Lachancea thermotolerans, Metschnikowia spp and Starmerella bacillaris strains isolated in Italy. Int J Food Microbiol 318:108470. https://doi.org/10.1016/j.ijfoodmicro.2019.108470

3. Božič JT, Butinar L, Albreht A et al (2020) The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption. LWT 123:109072. https://doi.org/10.1016/j.lwt.2020.109072

4. Gobbi M, Comitini F, Domizio P et al (2013) Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine. Food Microbiol 33:271–281. https://doi.org/10.1016/j.fm.2012.10.004

5. Quirós M, Rojas V, Gonzalez R, Morales P (2014) Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration. Int J Food Microbiol 181:85–91. https://doi.org/10.1016/j.ijfoodmicro.2014.04.024

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