Analysis of culturable yeast diversity in spontaneously fermented orange wine, orange peel and orangery soil of a Ponkan plantation in China
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-015-1081-6.pdf
Reference31 articles.
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2. Arias CR, Burns JK, Friedrich LM, Goodrich RM, Parish ME (2002) Yeast species associated with orange juice: evaluation of different identification methods. Appl Environ Microbiol 68(4):1955–1961
3. Barata A, Malfeito FM, Loureiro V (2012) The microbial ecology of wine grape berries. Int J Food Microbiol 153:243–259
4. Bezerra-Bussoli C, Baffi MA, Gomes E, Da-Silva R (2013) Yeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery. Curr Microbiol 67:356–361
5. Botha A (2011) The importance and ecology of yeasts in soil. Soil Biol Biochem 43:1–8
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