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Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii

  • Published:2015-10 Issue: Volume:210 Page:113-120
  • ISSN:0168-1605
  • Container-title:International Journal of Food Microbiology
  • language:en
  • Short-container-title:International Journal of Food Microbiology

Author:

Portugal Cauré,Pinto Luís,Ribeiro Miguel,Tenorio Carmen,Igrejas Gilberto,Ruiz-Larrea Fernanda

Funder

Spanish Ministry of Science and Innovation MICINN-CDTI

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference43 articles.

1. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs;Altschul;Nucleic Acids Res.,1997

2. Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA);Baleiras-Couto;Aust. J. Grape Wine Res.,2012

3. Sour rot-damaged grapes are sources of wine spoilage yeasts;Barata;FEMS Yeast Res.,2008

4. Changes in sour rotten grape berry microbiota during ripening and wine fermentation;Barata;Int. J. Food Microbiol.,2012

5. Conformational dynamics in phosphoglycerate kinase, an open and shut case?;Bowler;FEBS Lett.,2013
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