Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

Abstract Effects of several inoculation protocols using Saccharomyces cerevisiae strain
AWRI 838 (an isolate of Lalvin EC11 18) and Candida stellata strain AWRI 1159 (CBS 2649) …

Yeasts can be defined as unicellular fungi of the classes Ascomycetes and Basidomycetes
with a vegetative reproduction by budding or fission and their sexual state is not …

When the domains of individual microorganisms overlap, it is likely that interactions will
occur (Boddy and Wimpenny 1992). The outcome of these interactions is evaluated on the …

An alternative approach to remove residual sugar from red wines using strains of
Zygosaccharomyces bailli was studied. Fructose (40 or 60 g/L) and alcohol (13%, 15%, or …

Hefen sind in der Getränkeindustrie als Schadorganismen und Starterkulturen von
Bedeutung. Die Identifikation und Differenzierung von getränkerelevanten Hefearten bzw …

Les aliments fermentes sont importants partout dans le monde. La plupart sont préparés
sous des conditions non-stériles, en utilisant des cultures mixtes, soit de façon délibérée soit …

Au stade de prérécolte du maïs, la microflore des sites de lésions (incluant les bactéries, les
levures et les champignons filamenteux) peut jouer un rôle dans l'attraction des insectes …

Paradójicamente existe una gran biodiversidad de cepas de levaduras nativas presentes en
las uvas y en la bodega, mientras que a nivel industrial existe una muy limitada cantidad de …

Abstract Wine making in Zulia State, Venezuela, has been steadily increasin~: for the past
few years. One of the goals is to produce wine with regional characteristics, and one of the …