The ecology of wine fermentation: a model for the study of complex microbial ecosystems
Author:
Funder
South African National Research Foundation
The Royal Society
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00253-021-11270-6.pdf
Reference159 articles.
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2. Alonso A, de Celis M, Ruiz J, Vicente J, Navascués E, Acedo A, Ortiz-Álvarez R, Belda I, Santos A, Gómez-Flechoso MÁ, Marquina D (2019) Looking at the origin: some insights into the general and fermentative microbiota of vineyard soils. Fermentation 5:78. https://doi.org/10.3390/fermentation5030078
3. Andorrà I, Berradre M, Mas A, Esteve-Zarzoso B, Guillamón JM (2012) Effect of mixed culture fermentations on yeast populations and aroma profile. LWT - Food Sci Technol 49:8–13. https://doi.org/10.1016/j.lwt.2012.04.008
4. Bagheri B, Bauer FF, Cardinali G, Setati ME (2020) Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation. Sci Rep 10:4911. https://doi.org/10.1038/s41598-020-61690-z
5. Bagheri B, Bauer FF, Setati ME (2017) The impact of Saccharomyces cerevisiae on a wine yeast consortium in natural and inoculated fermentations. Front Microbiol 8:1–13. https://doi.org/10.3389/fmicb.2017.01988
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