Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces
作者： Virginie Serpaggi , Fabienne Remize , Ghislaine Recorbet , Eliane Gaudot-Dumas , Anabelle Sequeira-Le Grand
关键词: Microbiology 、 Bacteria 、 Yeast 、 Viable but nonculturable 、 Yeast in winemaking 、 Brettanomyces bruxellensis 、 Biology 、 Food science 、 Wine 、 Food spoilage 、 Brettanomyces
摘要: … of common mechanisms between yeast and bacteria upon entry to the VBNC state. … All the studies related to entry into and exit from the VBNC state were performed in independent …
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