Physiological behaviour of in aerobic glucose-limited continuous cultures-Reference-Cited by-同舟云学术

Physiological behaviour of in aerobic glucose-limited continuous cultures

Published:2003-04 Issue:2 Volume:3 Page:211-216
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:FEMS Yeast Research

Author:

ALBERGARIA H,TORRAO A,HOGG T,GIRIO F

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/article-pdf/3/2/211/17936769/3-2-211.pdf

Reference20 articles.

1. Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux Wines

2. Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines

3. Analysis of yeast diversity during spontaneous and induced alcoholic fermentations

4. [4]Fleet, G.H. and Heard, G.M. (1993) Yeast-growth during fermentation. In: Wine Microbiology and Biotechnology (Fleet, G.H., Ed.), pp. 27-75. Harwood Academic, New York.

5. Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae

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1. Thermodynamics of unicellular life: Entropy production rate as function of the balanced growth rate;2024-07-17

2. Use of Hansensiaspora uvarum and managing growth conditions increase polysaccharides and antioxidants content in yeast autolysates for winemaking;LWT;2024-07

3. Influence of Sequential Inoculation on Physicochemical Properties, Microbial Community, and Flavor Metabolites of Pineapple Wine by Non-Saccharomyces Yeast and Lactic Acid Bacteria;2024

4. Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines;Journal of Fungi;2022-01-27

5. Evaluation of the fermentative capacity of an indigenous Hanseniaspora sp. strain isolated from Lebanese apples for cider production;FEMS Microbiology Letters;2020-06-01