Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell–cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae
Author:
Publisher
Elsevier BV
Subject
Food Science
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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