Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions
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DOI: 10.1371/journal.pone.0233285
Abstract: Fermentation by microorganisms is a key step in the production of traditional food products such as bread, cheese, beer and wine. In these fermentative ecosystems, microorganisms interact in various ways, namely competition, predation, commensalism and… read more here.
Keywords: non conventional; conventional species; investigations mechanisms; interactions four ... See more keywords