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Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris



Genomic insights into the glutathione metabolism of the non-conventional wine yeast Starmerella bacillaris



Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines



Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae



Investigating the glutathione accumulation by non-conventional wine yeasts in optimized growth conditions and multi-starter fermentations



The addition of wine yeast Starmerella bacillaris to grape skin surface influences must fermentation and glycerol production



Vintage Effect on the Strain Dependent Dynamics of Ethanol Production in Vineries of Tokaj



Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing



The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties



Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria



The microbiota of Drosophila suzukii influences the larval development of Drosophila melanogaster



The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution During Fermentation Evaluated by Metagenomic and Culture-Dependent Methods



Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector



Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity.



Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations.



The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters



Yeast diversity investigation of Vitis davidii Föex during spontaneous fermentations using culture-dependent and high-throughput sequencing approaches.



Yeast diversity on grapes from Galicia, NW Spain: biogeographical patterns and the influence of the farming system



Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.



Assessment of yeasts for apple juice fermentation and production of cider volatile compounds



Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy.


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Starmerella Bacillaris 스타메렐라 바실라리스


Starmerella Bacillaris 스타메렐라 바실라리스
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