The wine and beer yeast Dekkera bruxellensis-Reference-Cited by-同舟云学术

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The wine and beer yeast Dekkera bruxellensis

Published:2014-07-07 Issue:9 Volume:31 Page:323-332
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Schifferdecker Anna Judith¹,Dashko Sofia²,Ishchuk Olena P.¹,Piškur Jure¹²

Affiliation:

1. Department of Biology Lund University Sölvegatan 35 Lund SE‐223 62 Sweden

2. Wine Research Centre University of Nova Gorica Vipava Slovenia

Publisher

Wiley

Subject

Genetics,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/yea.3023

Reference73 articles.

1. Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production

2. Growth and 4‐ethylphenol production by the yeast Pichia guilliermondii in grape juices;Barata A;Am J Enol Vitic,2006

3. Detection and Identification of Wild Yeast Contaminants of the Industrial Fuel Ethanol Fermentation Process

4. [12] High-efficiency transformation of yeast by electroporation

5. Fermentation characteristics of Dekkera bruxellensis strains

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3. Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli;Journal of the American Society of Brewing Chemists;2024-08-13

4. Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts;European Food Research and Technology;2024-04-16

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