Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Camila G-Poblete"'
Autor:
Sandra Moreira-Ramos, Jorge Saavedra-Torrico, Camila G-Poblete, Liliana Godoy Olivares, Marcela Sangorrin, María Angélica Ganga
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionBeer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new fl
Externí odkaz:
https://doaj.org/article/6cdcc6ecf45e42ba804e9fe5c0a31d5f
Autor:
Camila G-Poblete, Irina Charlot Peña-Moreno, Marcos Antonio de Morais, Sandra Moreira, María Angélica Ganga
Publikováno v:
Microorganisms, Vol 8, Iss 4, p 557 (2020)
Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrien
Externí odkaz:
https://doaj.org/article/40929360cd834b9f8e7abceae6147524
Publikováno v:
Fermentation, Vol 6, Iss 3, p 65 (2020)
Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that
Externí odkaz:
https://doaj.org/article/fb8c62c721264ae6919960614c0304a2
Publikováno v:
Fermentation, Vol 6, Iss 65, p 65 (2020)
Fermentation; Volume 6; Issue 3; Pages: 65
Fermentation; Volume 6; Issue 3; Pages: 65
Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d4a74f8dab6dc32dc36a22547a89077
https://doi.org/10.3390/fermentation6030065
https://doi.org/10.3390/fermentation6030065