The microbial challenge of winemaking: yeast-bacteria compatibility
| Autor: | Joanna F. Sundstrom, Vladimir Jiranek, Louise Bartle, Krista M. Sumby |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Wine
Ethanol biology Saccharomyces cerevisiae food and beverages General Medicine biology.organism_classification Applied Microbiology and Biotechnology Microbiology Yeast Lactic acid chemistry.chemical_compound chemistry Lactobacillales Biofilms Fermentation Compatibility (mechanics) Microbial Interactions Food science Bacteria Winemaking |
| Zdroj: | FEMS Yeast Research. 19 |
| ISSN: | 1567-1364 |
| DOI: | 10.1093/femsyr/foz040 |
| Popis: | The diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context. |
| Databáze: | OpenAIRE |
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