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dc.contributor.author
Mendoza, Lucia Margarita
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dc.contributor.author
Manca, Maria Cristina
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dc.contributor.author
Bru Chauve, Elena Magdalena
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dc.contributor.author
Farias, Marta Elena
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dc.date.available
2018-08-27T19:24:38Z
dc.date.issued
2009-02
dc.identifier.citation
Mendoza, Lucia Margarita; Manca, Maria Cristina; Bru Chauve, Elena Magdalena; Farias, Marta Elena; Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture; Springer Heidelberg; Journal of Industrial Microbiology & Biotechnology; 36; 2; 2-2009; 229-237
dc.identifier.issn
1367-5435
dc.identifier.uri
http://hdl.handle.net/11336/57274
dc.description.abstract
The influence of two physicochemical factors involved in winemaking, temperature and SO2, on the kinetics and metabolic behavior of Kloeckera apiculata and Saccharomyces cerevisiae was examined. Highest biomass was reached at 15 and 25°C for K. apiculata and S. cerevisiae, respectively. Pure cultures of K. apiculata died off early with increasing temperature, but in co-culture with S. cerevisiae it showed higher viability and a change in the death curve from exponential to linear. Statistical analysis revealed that metabolite production was significantly different for the three cultures and also at the different fermentation temperatures. Besides, the interaction between culture type and temperature was significant. At temperatures from 15 to 30°C the mixed culture showed similar ethanol and lower acetic acid production compared with a pure culture of K. apiculata. SO2 addition slightly increased survival of the non-Saccharomyces species in pure and mixed cultures. Statistical evaluation indicated that culture type and SO2 addition significantly affected metabolite production, but the interaction between culture and SO2 was not significant. These results contribute to current knowledge of enological factors and their effect on prevalence and fermentative activities of the composite yeast flora and the statistical significance emphasizes the importance of the combined influence of the culture type and physicochemical factors on the production of fermentation metabolites.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Heidelberg
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
K. Apiculata
dc.subject
Mixed Culture
dc.subject
Sulfur Dioxide
dc.subject
Temperature
dc.subject
Winemaking
dc.subject.classification
Otras Ciencias Biológicas
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-10T17:54:52Z
dc.identifier.eissn
1476-5535
dc.journal.volume
36
dc.journal.number
2
dc.journal.pagination
229-237
dc.journal.pais
Alemania
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dc.journal.ciudad
Heidelberg
dc.description.fil
Fil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.journal.title
Journal of Industrial Microbiology & Biotechnology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s10295-008-0489-4
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs10295-008-0489-4
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