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Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentationsOverwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines.Yeast communities associated with artisanal mezcal fermentations from Agave salmianaFungemia due to Lachancea fermentati: a case report.Three clustered cases of candidemia caused by Candida quercitrusa and mycological characteristics of this novel speciesTandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies.Beyond bacteria: a study of the enteric microbial consortium in extremely low birth weight infants.Yeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery.Functional and structural microbial diversity in organic and conventional viticulture: organic farming benefits natural biocontrol agents.Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.Complementary amplicon-based genomic approaches for the study of fungal communities in humansBacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterizationAssociation between Grape Yeast Communities and the Vineyard Ecosystems.Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.The Possible Mechanisms Involved in Degradation of Patulin by Pichia caribbicaDetection and identification of microorganisms in wine: a review of molecular techniques.Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar.Enhancement of biocontrol efficacy of Pichia carribbica to postharvest diseases of strawberries by addition of trehalose to the growth medium.Biocontrol of postharvest Rhizopus decay of peaches with Pichia caribbica.Effect of trehalose on the biocontrol efficacy of Pichia caribbica against post-harvest grey mould and blue mould decay of apples.Multi-fragment melting analysis of yeast species isolated from spoiled fruits.Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity.Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation.South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics.A novel β-glucosidase from Sporidiobolus pararoseus: characterization and application in winemaking.
P2860
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P2860
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年学术文章
@wuu
2010年学术文章
@zh
2010年学术文章
@zh-cn
2010年学术文章
@zh-hans
2010年学术文章
@zh-my
2010年学术文章
@zh-sg
2010年學術文章
@yue
2010年學術文章
@zh-hant
name
Yeast species associated with wine grapes in China.
@en
Yeast species associated with wine grapes in China.
@nl
type
label
Yeast species associated with wine grapes in China.
@en
Yeast species associated with wine grapes in China.
@nl
prefLabel
Yeast species associated with wine grapes in China.
@en
Yeast species associated with wine grapes in China.
@nl
P2093
P1476
Yeast species associated with wine grapes in China
@en
P2093
Bei-Zhong Han
Chao Cheng
Malcolm Reeves
Shuang-Shi Li
P356
10.1016/J.IJFOODMICRO.2010.01.009
P50
P577
2010-01-18T00:00:00Z