Similar Items: Physical contact in oenological yeast-bacteria interactions
- Impact of exogenous thiamine on Kluyveromyces marxianus under oenological conditions
- The effect of thiamine, biotin, and pyridoxine on the interaction dynamics of wine yeast consortia
- Investigation into physical and metabolic interactions within the wine yeast ecosystem
- The breeding of yeast strains for novel oenological outcomes
- Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour.
- Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation
Author: Bauer, Florian
- Phenotypic and genetic responses of wine-related yeast to the predacious Saccharomycopsis genus
- Channelling metabolic flux away from ethanol production by modification of gene expression under wine fermentation conditions
- A new role for carnitine in yeasts
- Characterization of melatonin production and physiological functions in yeast
- Exploring multispecies interactions between wine-associated yeasts
- Directed evolution of wine-related lactic acid bacteria and characterisation of evolved strains