Beverage spoilage yeast detection methods and control technologies: A review of Brettanomyces-Reference-Cited by-同舟云学术

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Beverage spoilage yeast detection methods and control technologies: A review of Brettanomyces

Published:2018-10 Issue: Volume:283 Page:65-76
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Tubia Imanol,Prasad Karthik,Pérez-Lorenzo Eva,Abadín Cristina,Zumárraga Miren,Oyanguren Iñigo,Barbero Francisca,Paredes Jacobo,Arana Sergio

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference146 articles.

1. Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis;Agnolucci;Int. J. Food Microbiol.,2010

2. Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production;Aguilar Uscanga;Appl. Microbiol. Biotechnol.,2003

3. Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test;Apetrei;Food Res. Int.,2012

4. Basic principles of real-time quantitative PCR;Arya;Expert. Rev. Mol. Diagn.,2005

5. Chemical Sensors and Biosensors: Fundamentals and Applications, Chemical Sensors and Biosensors: Fundamentals and Applications;Bǎnicǎ,2012

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3. Development of a molecular diagnostic test for the specific detection of Brettanomyces bruxellensis in red wine;International Journal of Food Microbiology;2023-12

4. Contaminated Perry in Patagonia Argentina: A Case Study;Current Microbiology;2023-08-25

5. Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach;European Food Research and Technology;2023-08-21

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