Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations-Reference-Cited by-同舟云学术

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

Published:2015-04 Issue: Volume:199 Page:33-40
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Englezos Vasileios,Rantsiou Kalliopi,Torchio Fabrizio,Rolle Luca,Gerbi Vincenzo,Cocolin Luca^ORCID

Funder

EU (FP7/2007–2013)

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference40 articles.

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3. Monitoring seasonal changes in winery-resident microbiota;Bokulich;PLoS ONE,2013

4. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate;Bokulich;PNAS,2014

5. Extracellular enzymatic activity profiles in yeast and yeast-like strains isolated from tropical environments;Buzzini;J. Appl. Microbiol.,2002

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