Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell–cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell–cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae

Published:2024-03 Issue: Volume:179 Page:114029
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Yu^ORCID,Fu Yu,Zhang Qi,Zhu Yue,Yang Qin,Bian Chen,Zhao Lu-Lu,Chen Qi,Bi Hai-Jun,Yang Xiao-Hui,Gao Xue-Ling^ORCID

Publisher

Elsevier BV

Reference48 articles.

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3. The important contribution of non-Saccharomyces yeasts to the aroma complexity of wine: A review;Borren;Foods,2020

4. Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions;Branco;Applied Microbiology and Biotechnology,2014

5. Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact;Branco;FEMS Microbiology Ecology,2017

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