کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6288973 1301537 2012 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
چکیده انگلیسی
► Candida zemplinina is a strong producer of terpenes and lactones. ► Different interactions exist between the co-cultures studied. ► A synergistic effect on aromatic compound is observed in co-culture Metschnikowia pulcherrima/Saccharomyces cerevisiae. ► Our results suggest a negative interaction between C. zemplinina and S. cerevisiae. ► Terpenes and lactones concentrations are lower in Candida/Saccharomyces co-culture compared to both mono-cultures.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 32, Issue 2, December 2012, Pages 243-253
نویسندگان
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