Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics
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DOI: 10.1002/yea.3506
Abstract: The growing trend in the wine industry is the revaluation of the role of nonâSaccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. NonâSaccharomyces yeasts contribute to improve wine complexity and… read more here.
Keywords: saccharomyces cerevisiae; mixed starter; cerevisiae hanseniaspora; starter cultures ... See more keywords
Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii.
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DOI: 10.1016/j.ijfoodmicro.2016.10.017
Abstract: Advances in microbial wine biotechnology have led to the recent commercialization of several non-Saccharomyces starter cultures. These are intended to be used in either simultaneous or sequential inoculation with Saccharomyces cerevisiae. The different types of… read more here.
Keywords: saccharomyces cerevisiae; mixed starter; cerevisiae torulaspora; response ... See more keywords
Lactococcus lactis Diversity Revealed by Targeted Amplicon Sequencing of purR Gene, Metabolic Comparisons and Antimicrobial Properties in an Undefined Mixed Starter Culture Used for Soft-Cheese Manufacture
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DOI: 10.3390/foods9050622
Abstract: The undefined mixed starter culture (UMSC) is used in the manufacture of cheeses. Deciphering UMSC microbial diversity is important to optimize industrial processes. The UMSC was studied using culture-dependent and culture-independent based methods. MALDI-TOF MS… read more here.
Keywords: lactis; mixed starter; starter culture; diversity ... See more keywords