Lachancea yeast species: Origin, biochemical characteristics and oenological significance-Reference-Cited by-同舟云学术

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Lachancea yeast species: Origin, biochemical characteristics and oenological significance

Published:2019-05 Issue: Volume:119 Page:378-389
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Porter Tristan Jade,Divol Benoit,Setati Mathabatha Evodia

Funder

Wine Industry Network for Expertise and Technology

National Research Foundation-Technology

Human Resources for Industry Programme

Publisher

Elsevier BV

Subject

Food Science

Reference140 articles.

1. Microbial community structure and chemical composition from dark earth in a native archaeological site of the lower Amazon;Abegg;African Journal of Microbiology Research,2016

2. Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains;Albergaria;Applied Microbiology and Biotechnology,2010

3. Yeasts: An attractive source of pectinases – From gene expression to potential applications: A review;Alimardani-Theuil;Process Biochemistry,2011

4. Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of "Moscato di Saracena", a southern Italy (Calabria Region) passito wine;Aponte;Food Microbiology,2016

5. Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG;Aponte;Frontiers in Microbiology,2016

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2. Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species;Microbiology Spectrum;2024-08-06

3. Sequential Fermentation in Red Wine cv. Babić Production: The Influence of Torulaspora delbrueckii and Lachancea thermotolerans Yeasts on the Aromatic and Sensory Profile;Foods;2024-06-25

4. Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts;European Food Research and Technology;2024-04-16

5. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans;Foods;2024-03-23

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