Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines

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Veröffentlicht in:	Applied and Environmental Microbiology 2001-05, Vol.67 (5), p.2056-2061
Hauptverfasser:	ESTEVE-ZARZOSO, B, PERIS-TORAN, M. J, GARCIA-MAIQUEZ, E, URUBURU, F, QUEROL, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences DNA, Bacterial - genetics DNA, Mitochondrial - genetics DNA, Ribosomal Spacer - genetics Ecosystem Fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Industrial Microbiology - methods Karyotyping Physiology and Biotechnology Polymorphism, Restriction Fragment Length Restriction Mapping RNA, Ribosomal, 5.8S - genetics rRNA 5.8S Saccharomyces cerevisiae Saccharomyces cerevisiae - classification Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - isolation & purification Saccharomyces cerevisiae - physiology Wine - microbiology Wines Wines and vinegars Yeast
Online-Zugang:	Volltext
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