Taxonomic reclassification ofCandida stellatastrains reveals frequent occurrence ofCandida zemplininain wine fermentation

Author:

Csoma Hajnalka,Sipiczki Matthias

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Reference45 articles.

1. Antunovics Z , Csoma H & Sipiczki M (2003) Molecular and genetic analysis of the yeast flora of botrytized Tokaj wines. Bull l'OIV 76: 380–397.

2. Baleiras Cuoto MM , Reizinho RG & Duarte FL (2005) Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations. Int J Food Microbiol 102: 49–56.

3. Barbe J-C , de Revel G , Joyeux A , Bertrand A & Lonvaud-Funel A (2001) Role of botrytized grape micro-organisms in SO2 binding phenomena. J Appl Microbiol 90: 34–42.

4. Ciani M & Ferraro L (1996) Enhanced glycerol content in wines made with immobilized Candida stellata cells. Appl Environ Microbiol 62: 128–132.

5. Ciani M & Ferraro L (1998) Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines. J Appl Microbiol 85: 247–254.

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