Conditions of acetic acid producing by Brettanomyces yeast

Author:

Novikova I. V., ,Yuritsyn I. A.,Muravev A. S., ,

Publisher

FSEI HPE Murmansk State Technical University

Reference16 articles.

1. 1. Zagoruyko V. A., Tkachev I. F., Skorikova T. K., Chernousova I. V., Gerzhikova V. G. [i dr.]. Obnaruzhenie i identifikatsiya shtammov drozhzhey Brettanomyces [Identification of the yeast species Brettanomyces bruxellensis] // Magarach. Vinogradarstvo i vinodelie. 2007. N 3. P. 20-23.

2. 2. von Cosmos N. H., Edwards C. G. Use of nutritional requirements for Brettanomyces bruxellensis to limit infections in wine // Fermentation. 2016. V. 2, Iss. 3, 17. [P. 1-9]. DOI: https://doi.org/10.3390/ fermentation2030017.

3. 3. Schifferdecker A. J., Dashko S., Ishchuk O. P., Piškur J. The wine and beer yeast Dekkera bruxellensis // Yeast. 2014. V. 31, Iss. 9. P. 323-332. DOI: https://doi.org/10.1002/yea.3023.

4. 4. Harris V., Ford C. M., Jiranek V., Grbin P. R. Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast // Applied Microbiology and Biotechnology. 2009. V. 81, Iss. 6. P. 1117-1127. DOI : https://doi.org/10.1007/s00253-008-1708-7.

5. 5. Ponomareva O. I., Ivanova V. A., Prohorchik I. P., Meledina T. V. Drozhzhi roda Brettanomyces. Harakteristiki i osobennosti metabolizma [The yeast of genus Brettanomyces. Characteristics and features of metabolism] // Pivo i napitki. 2017. N 1. P. 38-42.

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