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Inter‐relationships between strains of Saccharomyces cerevisiae from the Champagne area and lactic acid bacteria
Author(s) -
LEMARESQUIER H.
Publication year - 1987
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1987.tb01590.x
Subject(s) - malolactic fermentation , saccharomyces cerevisiae , bacteria , lactic acid , yeast , wine , fermentation , yeast in winemaking , biology , microbiology and biotechnology , saccharomyces , food science , biochemistry , genetics
Inhibition and stimulation reactions between Champagne Saccharomyces cerevisiae strains and lactic acid bacteria have been studied. These yeast‐bacterium interactions may account for the difficulties often observed in initiating the process of malolactic fermentation in wines and could be used as a criterion for selecting wine yeasts.