A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference28 articles.
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2. Yeast-yeast interactions: mechanisms, methodologies and impact on composition;Bordet;Microorganisms,2020
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4. Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact;Branco;FEMS Microbiol. Ecol.,2017
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis;Journal of Food Composition and Analysis;2024-09
2. The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines;Frontiers in Microbiology;2024-07-24
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