Glycerol production byOenococcus oeniduring sequential and simultaneous cultures with wine yeast strains-Reference-Cited by-同舟云学术

Glycerol production byOenococcus oeniduring sequential and simultaneous cultures with wine yeast strains

Published:2014-02-07 Issue:S1 Volume:54 Page:S200-S209
ISSN:0233-111X
Container-title:Journal of Basic Microbiology
language:en
Short-container-title:J. Basic Microbiol.

Author:

Ale Cesar E.¹,Farías Marta E.¹²,Strasser de Saad Ana M.¹,Pasteris Sergio E.³

Affiliation:

1. Instituto de Microbiología; Facultad de Bioquímica, Química y Farmacia; Universidad Nacional de Tucumán; San Miguel de Tucumán Argentina

2. Centro de Referencia para Lactobacilos (CERELA-CONICET); San Miguel de Tucumán Argentina

3. Instituto Superior de Investigaciones Biológicas (INSIBIO-CONICET) - Instituto de Biología “Dr. Francisco D. Barbieri”; Facultad de Bioquímica, Química y Farmacia - Universidad Nacional de Tucumán; San Miguel de Tucumán Argentina

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine

Reference46 articles.

1. The microbial ecology of wine grape berries;Barata;Int. J. Food Microbiol.,2012

2. The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae;Hansem;J. Appl. Microbiol.,2001

3. Glycerol production by microbial fermentation;Wang;Biotechnol. Adv.,2001

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