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Published in 2020 at "Yeast"
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…
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Keywords:
saccharomyces cerevisiae;
mixed starter;
cerevisiae hanseniaspora;
starter cultures ... See more keywords
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Published in 2017 at "International journal of food microbiology"
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…
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Keywords:
saccharomyces cerevisiae;
mixed starter;
cerevisiae torulaspora;
response ... See more keywords
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Published in 2020 at "Foods"
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…
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Keywords:
lactis;
mixed starter;
starter culture;
diversity ... See more keywords