Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

Author:

Tristezza Mariana,Vetrano Cosimo,Bleve Gianluca,Spano Giuseppe,Capozzi Vittorio,Logrieco Antonio,Mita Giovanni,Grieco Francesco

Funder

Regione Puglia Project

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference65 articles.

1. Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine is correlated to substrate availability rather than acidic stress;Arena;Letters in Applied Microbiology,2011

2. Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot;Barata;Journal of Applied Microbiology,2008

3. The microbial ecology of wine grape berries;Barata;International Journal of Food Microbiology,2012

4. Yeast stress response and fermentation efficiency: how to survive the making of wine. A review;Bauer;South African Journal of Enology and Viticulture,2000

5. Biogenic amine in wines;Beneduce;Annals of Microbiology,2010

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