Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico

Despite the importance of strain compatibility, most of the enological strain selection studies are carried out separately on yeasts and lactic acid bacteria (LAB). In this study, the enological traits and interactions between native yeasts and LAB were studied. The H2S and acetic acid production, g...

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Veröffentlicht in:	Journal of food science 2018-07, Vol.83 (7), p.1904-1912
Hauptverfasser:	Miranda‐Castilleja, Dalia E., Martínez‐Peniche, Ramón Á., Nadal Roquet‐Jalmar, Montserrat, Aldrete‐Tapia, J. Alejandro, Arvizu‐Medrano, Sofía M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Acid production Acids Bacteria Compatibility Data processing Fermentation Flocculation Food Microbiology Growth rate Hydrogen sulfide Lactic acid Lactic Acid - analysis Lactic acid bacteria Lactobacillales - metabolism Lactobacillus plantarum Mexico microbial synergism Microorganisms Multivariate analysis Optical density Parameters Phenotypes Saccharomyces - metabolism strain co‐selection Strains (organisms) Wine Wine - analysis Wine - microbiology winemaking Wines Yeast Yeasts Yogurt
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