Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques
- Author
- ANDORRA, Imma1 ; LANDI, Sara2 ; MAS, Albert1 ; ESTEVE-ZARZOSO, Braulio1 ; GUILLAMON, José M1 3
[1] Biotecnologia Enològica, Departament de Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel Domingo s/n, 43007 Tarragona, Spain
[2] Department of Agricultural Science, University of Modena and Reggio Emilia, Via J. F. F. Kennedy, 17, 42100 Reggio Emilia, Italy
[3] Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, València, Spain - Source
Food research international. 2010, Vol 43, Num 3, pp 773-779, 7 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acetobacter aceti Cloning DGGE Grape QPCR Wine
- Keyword (fr)
- Evolution Fermentation Milieu sélectif Raisin Température Vin Boisson alcoolisée Fruit
- Keyword (en)
- Evolution Fermentation Selective medium Grape Temperature Wine Alcoholic beverage Fruit
- Keyword (es)
- Evolución Fermentación Medio selectivo Uva Temperatura Vino Bebida alcohólica Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23055588
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2009.11.014 
https://dx.doi.org/10.1016/j.foodres.2009.11.014
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