Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae

Published:2022-11 Issue: Volume:381 Page:109915
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Roca-Mesa Helena,Delgado-Yuste Ester,Mas Albert,Torija María-Jesús,Beltran Gemma

Funder

European Commission

Centro para el Desarrollo Tecnológico Industrial

Universitat Rovira i Virgili

Gobierno de España Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference75 articles.

1. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions;Albergaria;Appl. Microbiol. Biotechnol.,2016

2. Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-saccharomyces wine-related strains;Albergaria;Appl. Microbiol. Biotechnol.,2010

3. Dominance of wine Saccharomyces cerevisiae strains over S. Kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization;Alonso-del-Real;Environ. Microbiol.,2019

4. Effects of torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of amarone wine;Azzolini;Eur. Food Res. Technol.,2012

5. Contribution to the aroma of white wines by controlled torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World J. Microbiol. Biotechnol.,2015

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae;Fermentation;2024-08-01

2. Improving aromatic higher alcohol acetates in wines by co‐fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition;Journal of the Science of Food and Agriculture;2024-05-15

3. Impact of different nitrogen sources, initial pH and varying inoculum size on the fermentation potential of <i>Saccharomyces cerevisiae</i> on wort obtained from sorghum substrate;Food Materials Research;2024

4. Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines;Fermentation;2023-12-14

5. Use of other species in winemaking, and their interaction with Saccharomyces cerevisiae;New Advances in Saccharomyces [Working Title];2023-11-16

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