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dc.contributor.authorBartle, L.-
dc.contributor.authorSumby, K.-
dc.contributor.authorSundstrom, J.-
dc.contributor.authorJiranek, V.-
dc.identifier.citationFEMS Yeast Research, 2019; 19(4):foz040-1-foz040-16-
dc.description.abstractThe diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.-
dc.description.statementofresponsibilityLouise Bartle, Krista Sumby, Joanna Sundstrom and Vladimir Jiranek-
dc.publisherOxford University Press-
dc.rights© FEMS 2019. All rights reserved. For permissions, please e-mail:
dc.subjectSaccharomyces cerevisiae; lactic acid bacteria; wine; microbial interactions-
dc.titleThe microbial challenge of winemaking: yeast-bacteria compatibility-
dc.typeJournal article-
dc.identifier.orcidBartle, L. [0000-0001-7112-1801]-
dc.identifier.orcidSumby, K. [0000-0002-1833-2025]-
dc.identifier.orcidSundstrom, J. [0000-0002-4898-3101]-
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
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