Microbial interactions in alcoholic beverages-Reference-Cited by-同舟云学术

Microbial interactions in alcoholic beverages

Published:2021-08-04 Issue:1 Volume:25 Page:1-15
ISSN:1139-6709
Container-title:International Microbiology
language:en
Short-container-title:Int Microbiol

Author:

Torres-Guardado Rafael^ORCID,Esteve-Zarzoso Braulio^ORCID,Reguant Cristina^ORCID,Bordons Albert^ORCID

Funder

Agencia Estatal de Investigación

Publisher

Springer Science and Business Media LLC

Subject

Microbiology (medical),Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s10123-021-00200-1.pdf

Reference129 articles.

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2. Alexandre H, Costello PJ, Remize F, Guzzo J, Guilloux-Benatier M (2004) Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives. Int J Food Microbiol 93:141–154. https://doi.org/10.1016/j.ijfoodmicro.2003.10.013

3. Antón-Díaz MJ, Vallés BS, Mangas-Alonso JJ, Fernández-García O, Picinelli-Lobo A (2016) Impact of different techniques involving contact with lees on the volatile composition of cider. Food Chem 190:1116–1122. https://doi.org/10.1016/j.foodchem.2015.06.018

4. Arellano-Plaza M, Gschaedler-Mathis A, Noriega-Cisneros R, Clemente-Guerrero M, Manzo-Ávalos S, González-Hernández JC, Saavedra-Molina A (2013) Respiratory capacity of the Kluyveromyces marxianus yeast isolated from the mezcal process during oxidative stress. World J Microbiol Biotechnol 29:1279–1287. https://doi.org/10.1007/s11274-013-1291-7

5. Arnink K, Henick-Kling T (2005) Influence of Saccharomyces cerevisiae and Oenococcus oeni strains on successful malolactic conversion in wine. Am J Enol Vitic 56:228–237 (https://www.ajevonline.org/content/56/3/228.short)

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