Literature DB >> 31187141

The microbial challenge of winemaking: yeast-bacteria compatibility.

Louise Bartle1, Krista Sumby1,2, Joanna Sundstrom1,2, Vladimir Jiranek1,2.   

Abstract

The 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. © FEMS 2019.

Entities:  

Keywords:  zzm321990 Saccharomyces cerevisiaezzm321990 ; lactic acid bacteria; microbial interactions; wine

Mesh：

Substances：

Year:  2019        PMID： 31187141     DOI： 10.1093/femsyr/foz040

Source DB:  PubMed          Journal:  FEMS Yeast Res        ISSN： 1567-1356            Impact factor:   2.796


  6 in total

1.  QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine.

Authors:  Louise Bartle; Emilien Peltier; Joanna F Sundstrom; Krista Sumby; James G Mitchell; Vladimir Jiranek; Philippe Marullo
Journal:  Appl Microbiol Biotechnol       Date:  2021-06-09       Impact factor: 4.813

Review 2.  Microbial Resources as a Tool for Enhancing Sustainability in Winemaking.

Authors:  Tiziana Nardi
Journal:  Microorganisms       Date:  2020-04-02

3.  Enforced Mutualism Leads to Improved Cooperative Behavior between Saccharomyces cerevisiae and Lactobacillus plantarum.

Authors:  S Christine du Toit; Debra Rossouw; Maret du Toit; Florian F Bauer
Journal:  Microorganisms       Date:  2020-07-24

4.  Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?

Authors:  Alessandro Bianchi; Isabella Taglieri; Francesca Venturi; Chiara Sanmartin; Giuseppe Ferroni; Monica Macaluso; Fabrizio Palla; Guido Flamini; Angela Zinnai
Journal:  Foods       Date:  2022-03-30

5.  Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification.

Authors:  Jiao Jiang; Wenjing Zhang; Yitian Wu; Xuerong Shi; Xiaobing Yang; Yuyang Song; Yi Qin; Dongqing Ye; Yanlin Liu
Journal:  Foods       Date:  2022-08-19

6.  Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation.

Authors:  Pulin Liu; Lihong Miao
Journal:  Front Microbiol       Date:  2020-01-31       Impact factor: 5.640
  6 in total

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