Interaction of multiple yeast species during fermentation

Cristina A. Viegas, M. Fernanda Rosa, Isabel Sá-Correia, Júlio M. Novais, Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation Applied and Environmental Microbiology. ,vol. 55, pp. 21- 28 ,(1989) , 10.1128/AEM.55.1.21-28.1989

F PEREZNEVADO, H ALBERGARIA, T HOGG, F GIRIO, Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae International Journal of Food Microbiology. ,vol. 108, pp. 336- 345 ,(2006) , 10.1016/J.IJFOODMICRO.2005.12.012

K. Kapsopoulou, A. Mourtzini, M. Anthoulas, E. Nerantzis, Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae World Journal of Microbiology & Biotechnology. ,vol. 23, pp. 735- 739 ,(2007) , 10.1007/S11274-006-9283-5

A. SODEN, I.L. FRANCIS, H. OAKEY, P.A. HENSCHKE, Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine Australian Journal of Grape and Wine Research. ,vol. 6, pp. 21- 30 ,(2000) , 10.1111/J.1755-0238.2000.TB00158.X

K. Kapsopoulou, A. Kapaklis, H. Spyropoulos, Growth and Fermentation Characteristics of a Strain of the Wine Yeast Kluyveromyces thermotolerans Isolated in Greece World Journal of Microbiology and Biotechnology. ,vol. 21, pp. 1599- 1602 ,(2005) , 10.1007/S11274-005-8220-3

P. Nissen, D. Nielsen, N. Arneborg, The relative glucose uptake abilities of non-Saccharomyces yeasts play a role in their coexistence with Saccharomyces cerevisiae in mixed cultures. Applied Microbiology and Biotechnology. ,vol. 64, pp. 543- 550 ,(2004) , 10.1007/S00253-003-1487-0

M. Victoria Moreno-Arribas, M. Carmen Polo, Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends Critical Reviews in Food Science and Nutrition. ,vol. 45, pp. 265- 286 ,(2005) , 10.1080/10408690490478118

Josefa Marı́a Clemente-Jimenez, Lydia Mingorance-Cazorla, Sergio Martı́nez-Rodrı́guez, Francisco Javier Las Heras-Vázquez, Felipe Rodrı́guez-Vico, Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must Food Microbiology. ,vol. 21, pp. 149- 155 ,(2004) , 10.1016/S0740-0020(03)00063-7

P. E. Renault, W. Albertin, M. Bely, An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions. Applied Microbiology and Biotechnology. ,vol. 97, pp. 4105- 4119 ,(2013) , 10.1007/S00253-012-4660-5

S. Alfenore, X. Cameleyre, L. Benbadis, C. Bideaux, J.-L. Uribelarrea, G. Goma, C. Molina-Jouve, S. E. Guillouet, Aeration strategy: a need for very high ethanol performance in Saccharomyces cerevisiae fed-batch process. Applied Microbiology and Biotechnology. ,vol. 63, pp. 537- 542 ,(2004) , 10.1007/S00253-003-1393-5