Yeast-yeast interactions in mixed microbial fermentations.

Autor:	Szymanski, Erika
Předmět:	FERMENTATION ANTIMICROBIAL peptides ROSE wines COMPETITION (Biology) NUMBERS of species ETHYL acetate ALANINE
Zdroj:	Wine & Viticulture Journal; Summer2021, Vol. 36 Issue 1, p18-21, 4p
Abstrakt:	The article inform researchers from South Africa investigated how Saccharomyces cerevisiae and various non- Saccharomyces yeasts consumed nitrogen. Topic include studies have explored how assimilable nitrogen availability affects aroma compound formation by non-Saccharomyces yeast as well as S. cerevisiae strains.
Databáze:	Supplemental Index
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