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Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking

  • Published:2017-05 Issue: Volume:249 Page:9-17
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

González Flores Melisa,Rodríguez María Eugenia,Oteiza Juan Martín,Barbagelata Raúl Jorge,Lopes Christian Ariel

Funder

ANPCyT

Universidad Nacional del Comahue

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference86 articles.

1. Anaerobic redox balance and nitrogen metabolism in Saccharomyces cerevisiae;Albers;Rec. Dev. Microbiol.,1998

2. A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum;Almeida;Nat. Commun.,2014

3. Yeast influence on volatile composition of wines;Antonelli;Agric. Food Chem.,1999

4. Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives;Arroyo-López;LWT Food Sc. Technol.,2008

5. Ecología de levaduras asociadas a la elaboración de sidras patagónicas;Barbagelata,2010

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