Saccharomyces cerevisiae Population Dynamics during Inoculated and Spontaneous Fermentations at Three British Columbia Wineries

被引：0
|
作者：
Lange, Jessica [1 ]
Durall, Daniel M. [1 ]
Halverson, Liz [1 ]
Kluftinger, Amy [1 ]
Barber, Irving K. [1 ]
机构：
[1] Univ British Columbia Okanaga, Sch Arts & Sci, Kelowna, BC V1V 1V7, Canada
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2012年 / 63卷 / 03期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：431A / 431A
页数：1
相关论文
共 50 条
  • [31] ONLINE MONITORING OF ETHANOL, ACETALDEHYDE AND GLYCEROL DURING INDUSTRIAL FERMENTATIONS WITH SACCHAROMYCES-CEREVISIAE
    RANK, M
    GRAM, J
    NIELSEN, KS
    DANIELSSON, B
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1995, 42 (06) : 813 - 817
  • [32] Metabolic Flux Analysis during the Exponential Growth Phase of Saccharomyces cerevisiae in Wine Fermentations
    Quiros, Manuel
    Martinez-Moreno, Ruben
    Albiol, Joan
    Morales, Pilar
    Vazquez-Lima, Felicitas
    Barreiro-Vazquez, Antonio
    Ferrer, Pau
    Gonzalez, Ramon
    PLOS ONE, 2013, 8 (08):
  • [33] Metabolome profiling reveals adaptive evolution of Saccharomyces cerevisiae during repeated vacuum fermentations
    Ming-Zhu Ding
    Xiao Zhou
    Ying-Jin Yuan
    Metabolomics, 2010, 6 : 42 - 55
  • [34] Metabolome profiling reveals adaptive evolution of Saccharomyces cerevisiae during repeated vacuum fermentations
    Ding, Ming-Zhu
    Zhou, Xiao
    Yuan, Ying-Jin
    METABOLOMICS, 2010, 6 (01) : 42 - 55
  • [35] Characterization, Ecological Distribution, and Population Dynamics of Saccharomyces Sensu Stricto Killer Yeasts in the Spontaneous Grape Must Fermentations of Southwestern Spain
    Maqueda, Matilde
    Zamora, Emiliano
    Alvarez, Maria L.
    Ramirez, Manuel
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2012, 78 (03) : 735 - 743
  • [36] Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation
    Le Jeune, Christine
    Erny, Claude
    Demuyter, Catherine
    Lollier, Marc
    FOOD MICROBIOLOGY, 2006, 23 (08) : 709 - 716
  • [37] Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine
    Qiu, Xiangyu
    Yu, Linlin
    Wang, Weiying
    Yan, Riming
    Zhang, Zhibin
    Yang, Huilin
    Zhu, Du
    Zhu, Bo
    FRONTIERS IN MICROBIOLOGY, 2021, 12
  • [38] The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae
    Hansen, EH
    Nissen, P
    Sommer, P
    Nielsen, JC
    Arneborg, N
    JOURNAL OF APPLIED MICROBIOLOGY, 2001, 91 (03) : 541 - 547
  • [39] Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations
    Ganucci, Donatella
    Guerrini, Simona
    Mangani, Silvia
    Vincenzini, Massimo
    Granchi, Lisa
    FRONTIERS IN MICROBIOLOGY, 2018, 9
  • [40] Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content
    Granchi, L
    Ganucci, D
    Viti, C
    Giovannetti, L
    Vincenzini, M
    LETTERS IN APPLIED MICROBIOLOGY, 2003, 36 (01) : 54 - 58
12345