The growth and survival of Pichia membranaefaciens during fermentation of grape juice

Ejemplares similares

• Production of volatile compounds by mixed cultures of Pichia guilliermondii and Saccharomyces cerevisiae
  por: Ciolfi, G.
• Effects of some treatments of grape juice on the population and growth of yeast species during fermentation
  por: MORA, J.
• Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by lactobacillus sp.
• Caracterización de la levadura Pichia guilliermondii
• Sodium chloride in australian grape juice and its effect on alcoholic and malolactic fermentation