The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.

@article{MasneufPomarde2015TheYS,
  title={The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.},
  author={Isabelle Masneuf-Pomar{\`e}de and Elodie Juquin and C{\'e}cile Miot-Sertier and Philippe Renault and Yec'han Laizet and Franck Salin and Herv{\'e} Alexandre and Vittorio Capozzi and Luca Cocolin and Beno{\^i}t Colonna-Ceccaldi and Vasileios Englezos and Patrick Girard and Beatriz Gonz{\'a}lez and Patrick M. Lucas and Albert Mas and Aspasia A Nisiotou and Matthias Sipiczki and Giuseppe Spano and Chrysoula C. Tassou and Marina Bely and Warren Albertin},
  journal={FEMS yeast research},
  year={2015},
  volume={15 5},
  pages={fov045}
}
The yeast Candida zemplinina (Starmerella bacillaris) is frequently isolated from grape and wine environments. Its enological use in mixed fermentation with Saccharomyces cerevisiae has been extensively investigated these last few years, and several interesting features including low ethanol production, fructophily, glycerol and other metabolites production, have been described. In addition, molecular tools allowing the characterization of yeast populations have been developed, both at the… CONTINUE READING
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