Multiple strains of Saccharomyces cerevisiae on a single grape vine

Autor:	Patrizia Romano, Mario Polsinelli, Robert K. Mortimer, Giovanna Suzzi
Rok vydání:	1996
Předmět:	Spores Vine Mutation biology Strain (biology) Saccharomyces cerevisiae food and beverages Acetaldehyde Ethanol fermentation biology.organism_classification medicine.disease_cause Applied Microbiology and Biotechnology Genetic analysis Yeast Biochemistry Alcohols Fruit Fermentation medicine Food science Acetic Acid
Zdroj:	Letters in Applied Microbiology. 23:110-114
ISSN:	1472-765X 0266-8254
DOI:	10.1111/j.1472-765x.1996.tb00043.x
Popis:	M. POLSINELLI, P. ROMANO, G. SUZZI AND R. MORTIMER. 1996. On the basis of the levels of secondary product formation four different phenotypes were represented among the 28 strains of Saccharomyces cerevisiae isolated during the spontaneous fermentation of grape juice. The genetic analysis indicated that four different strains, representing each phenotypic class, were derived, one from the other, by mutation. The spontaneous fermentation of a Malvasia must was dominated by different strains of Saccharomyces cerevisiae at different stages of fermentation.
Databáze:	OpenAIRE
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