Killer yeasts as biocontrol agents of spoilage yeasts and bacteria isolated from wine
During the winemaking process Saccharomyces cerevisiae is the main yeast species but other yeasts called non-Saccharomyces as well as different species of lactic acid bacteria (LAB) are also present. Then, one strategy to prevent or reduce microbial contamination during the winemaking process is th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2014-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | http://dx.doi.org/10.1051/bioconf/20140302001 |