Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.

@article{Englezos2015ExploitationOT,
  title={Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.},
  author={Vasileios Englezos and Kalliopi Rantsiou and Fabrizio Torchio and Luca Rolle and Vincenzo Gerbi and Luca Cocolin},
  journal={International journal of food microbiology},
  year={2015},
  volume={199},
  pages={33-40}
}
Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the-art strategy to improve complexity and enhance the analytical composition of the wines. This application has stimulated the interest of understanding how the non-Saccharomyces yeasts can contribute to the quality of the wines. The study presented here explores the potential use of Starmerella bacillaris (synonym Candida zemplinina) under winemaking conditions. Physiological and genetic… CONTINUE READING
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