The microbial challenge of winemaking: yeast-bacteria compatibility-Reference-Cited by-同舟云学术

The microbial challenge of winemaking: yeast-bacteria compatibility

Published:2019-06-01 Issue:4 Volume:19 Page:
ISSN:1567-1364
Container-title:FEMS Yeast Research
language:en
Short-container-title:

Author:

Bartle Louise¹^ORCID,Sumby Krista¹²^ORCID,Sundstrom Joanna¹²^ORCID,Jiranek Vladimir¹²^ORCID

Affiliation:

1. Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia

2. Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia

Abstract

ABSTRACTThe diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.

Funder

Australian Government

University of Adelaide

Wine Australia

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/advance-article-pdf/doi/10.1093/femsyr/foz040/28794858/foz040.pdf

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