Structure and Foaming Properties of Viscous Exopolysaccharides from a Wild Grape-Associated Basidiomycetous Yeast Papiliotrema flavescens Formerly Known as Cryptococcus flavescens-Reference-Cited by-同舟云学术

Structure and Foaming Properties of Viscous Exopolysaccharides from a Wild Grape-Associated Basidiomycetous Yeast Papiliotrema flavescens Formerly Known as Cryptococcus flavescens

Published:2020-11-28 Issue:11 Volume:30 Page:1739-1749
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Oluwa Salomon Woye¹

Affiliation:

1. Laboratoire d’OEnologie et Chimie Appliquée, Université de Reims Champagne-Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France

Funder

French Ministry of Foreign Affairs

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://pdf.medrang.co.kr/JMB2/2020/030/JMB030-11-14.pdf

Reference35 articles.

1. Foaming properties of various Champagne wines depending on several parameters: Grape variety, aging, protein and CO2 content

2. Bubble and Foam Chemistry

3. Yeast species associated with wine grapes in China

4. Natural microflora of wine grape berries

5. From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar

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