Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations-Reference-Cited by-同舟云学术

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Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations

Published:2015-08 Issue: Volume:206 Page:24-38
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Steensels Jan,Daenen Luk,Malcorps Philippe,Derdelinckx Guy,Verachtert Hubert,Verstrepen Kevin J.

Funder

Vlaams Instituut voor Biotechnologie (VIB)

European Molecular Biology Organization Young Investigator Programme (EMBO YIP)

InBev-Baillet Latour

European Research Council (ERC)

Human Frontier Science programme (HFSP)

Fonds Wetenschappelijke Onderzoeks (FWO)

Agentschap voor Innovatie door Wetenschap en Technologie (IWT)

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference199 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. Gradual genome stabilisation by progressive reduction of the Saccharomyces uvarum genome in an interspecific hybrid with Saccharomyces cerevisiae;Antunovics;FEMS Yeast Res.,2005

4. Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide;Barata;Int. J. Food Microbiol.,2008

5. The microbial ecology of wine grape berries;Barata;Int. J. Food Microbiol.,2012

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