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المصدر: International journal of food microbiology 296 (2019): 65–74. doi:10.1016/j.ijfoodmicro.2019.02.022
info:cnr-pdr/source/autori:Loris Pinto (a), Manuel Malfeito-Ferreira (b), Laura Quintieri (a), Ana Carla Silva (b), Federico Baruzzi (a)/titolo:Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources/doi:10.1016%2Fj.ijfoodmicro.2019.02.022/rivista:International journal of food microbiology/anno:2019/pagina_da:65/pagina_a:74/intervallo_pagine:65–74/volume:296مصطلحات موضوعية: oxidative fermentation, Metabolite, Population, Saccharomyces cerevisiae, Gluconates, Microbiology, sour rot, 03 medical and health sciences, chemistry.chemical_compound, Acetic acid, Yeast, Dried, Acetobacter, gluconic acid, Vitis, Food science, temporal succession, Acetic acid bacteria, Sugar, education, Candida, 030304 developmental biology, 0303 health sciences, education.field_of_study, Ethanol, biology, 030306 microbiology, food and beverages, General Medicine, biology.organism_classification, co-culture, Yeast, Candida zemplinina, acetic acid, chemistry, Fruit, Fermentation, Gluconic acid, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::524234a7a008b3ae91b8f0de7619d411Test
https://doi.org/10.1016/j.ijfoodmicro.2019.02.022Test -
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المؤلفون: João M. Leça, Andreia Miranda, Manuel Malfeito-Ferreira, José Luis Vilchez, José C. Marques, Vanda Pereira
المصدر: Digibug: Repositorio Institucional de la Universidad de Granada
Universidad de Granada (UGR)
Digibug. Repositorio Institucional de la Universidad de Granada
instname
Processes, Vol 9, Iss 799, p 799 (2021)
Processes
Volume 9
Issue 5
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: Arginine, Fortified wine, Escola Superior de Tecnologias e Gestão, Bioengineering, arginine, urea, TP1-1185, ethyl carbamate, 01 natural sciences, Saccharomyces, Faculdade de Ciências Exatas e da Engenharia, chemistry.chemical_compound, 0404 agricultural biotechnology, Chemical Engineering (miscellaneous), Urea, Ethyl carbamate, Food science, QD1-999, fortified wine, biology, Inoculation, non-Saccharomyces yeasts, Process Chemistry and Technology, Chemical technology, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, 0104 chemical sciences, Chemistry, chemistry, citrulline, Citrulline, Fermentation, Non-Saccharomyces yeasts
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0377dc37c038bd7e4f9e7e97497527aTest
http://hdl.handle.net/10481/68376Test -
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المؤلفون: Manuel Malfeito-Ferreira, Ana Carla Silva
المصدر: Yeasts in the Production of Wine ISBN: 9781493997800
مصطلحات موضوعية: Wine, biology, Chemistry, Zygosaccharomyces bailii, digestive, oral, and skin physiology, Food spoilage, food and beverages, Contamination, biology.organism_classification, Yeast, Bottling line, Fermentation, Food science, Pichia
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::8f6bd337350384e29ff1358163af810dTest
https://doi.org/10.1007/978-1-4939-9782-4_12Test -
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المؤلفون: Manuel Malfeito-Ferreira, Sara Santos, André Barata, Virgílio Loureiro
المصدر: Microbial Ecology. 64:416-430
مصطلحات موضوعية: Molecular Sequence Data, Soil Science, Berry, Vineyard, Veraison, Ascomycota, stomatognathic system, Botany, Animals, Vitis, Acetic acid bacteria, Drosophila, Ecosystem, Ecology, Evolution, Behavior and Systematics, Acetic Acid, Plant Diseases, Bacteria, Ecology, biology, Basidiomycota, fungi, food and beverages, Ripening, Sequence Analysis, DNA, biology.organism_classification, Yeast, Candida zemplinina, Fruit, Fermentation
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fee9921c6606f05202638b77035d1739Test
https://doi.org/10.1007/s00248-012-0041-yTest -
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المؤلفون: Manuel Malfeito-Ferreira
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAEمصطلحات موضوعية: Wine, spoilage, Volatile phenols, Food spoilage, yeasts, food and beverages, Biology, dekkera bruxellensis, Applied Microbiology and Biotechnology, Yeast, Winery, Bottling line, volatile phenols, Fermentation, Food science, wine, Winemaking
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c81712a59eba3b059e862548ff01be4fTest
https://doi.org/10.1007/s13213-010-0098-0Test -
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المؤلفون: J. Caldeira, Manuel Malfeito-Ferreira, André Barata, R. Botelheiro, D. Pagliara, Virgílio Loureiro
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAEمصطلحات موضوعية: Brettanomyces, oak barrels, Food spoilage, Colony Count, Microbial, Brettanomyces bruxellensis, chemistry.chemical_element, Food Contamination, Wine, spoilage yeasts, Models, Biological, Microbiology, chemistry.chemical_compound, Yeasts, Botany, Sulfur Dioxide, Food science, wine, Dekkera bruxellensis, Ethanol, biology, digestive, oral, and skin physiology, food and beverages, General Medicine, Hydrogen-Ion Concentration, biology.organism_classification, Sulfur, Winery, Yeast, Kinetics, cell death, chemistry, Food Microbiology, sulphur dioxide, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64314fd491b36e0e999715498e12ce80Test
https://doi.org/10.1016/j.ijfoodmicro.2007.11.020Test -
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المصدر: PLoS ONE
PLoS ONE, Vol 10, Iss 6, p e0128702 (2015)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: Zygosaccharomyces bailii, Food spoilage, chemistry.chemical_element, lcsh:Medicine, Wine, spoilage yeasts, Saccharomyces cerevisiae, 03 medical and health sciences, chemistry.chemical_compound, Schizosaccharomyces, Sulfur Dioxide, sulfur dioxide, Food science, wine, glucose, Sugar, lcsh:Science, Sulfur dioxide, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, Multidisciplinary, Ethanol, Microbial Viability, biology, 030306 microbiology, lcsh:R, Zygosaccharomyces, Hydrogen-Ion Concentration, biology.organism_classification, Sulfur, Yeast, Glucose, chemistry, Biochemistry, Fermentation, Saccharomycetales, Food Microbiology, lcsh:Q, ethanol, Factor Analysis, Statistical, respose surface methodology, Research Article
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d983e582aca7cc8b9a8fd84f33cb1992Test
https://hdl.handle.net/10400.5/13819Test -
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المؤلفون: Virgílio Loureiro, Manuel Malfeito-Ferreira
المصدر: International Journal of Food Microbiology. 86:23-50
مصطلحات موضوعية: Brettanomyces, Food spoilage, Brettanomyces bruxellensis, Food Contamination, Wine, Microbiology, Industrial Microbiology, Species Specificity, Yeasts, Food microbiology, Food science, Ecosystem, biology, business.industry, digestive, oral, and skin physiology, Zygosaccharomyces, food and beverages, General Medicine, biology.organism_classification, Winery, Yeast, Culture Media, Biotechnology, Yeast in winemaking, Fermentation, Food Microbiology, business, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4afd5c4fcbfddb541a5308f5b9f1ce98Test
https://doi.org/10.1016/s0168-1605Test(03)00246-0 -
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المؤلفون: G. Gonçalves, Virgílio Loureiro, Manuel Malfeito-Ferreira, N. Rodrigues, S. Pereira-da-Silva
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAEمصطلحات موضوعية: Quality Control, Brettanomyces, Brettanomyces bruxellensis, Wine, yeast, Biology, Applied Microbiology and Biotechnology, chemistry.chemical_compound, Phenols, Most probable number, Botany, Rosaniline Dyes, Food science, 4-Ethylphenol, Bromocresol green, Dekkera, food and beverages, General Medicine, Fungi imperfecti, biology.organism_classification, Yeast, Culture Media, chemistry, Saccharomycetales, Cell Division, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e374ea6697e885cb78917a0d962985c1Test
https://doi.org/10.1046/j.1365-2672.2001.01275.xTest -
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المصدر: International Journal of Food Microbiology. 37:201-207
مصطلحات موضوعية: chemistry.chemical_classification, Pichia guilliermondii, biology, Swine, Fatty Acids, Cryptococcus, food and beverages, Fatty acid, Debaryomyces polymorphus, General Medicine, Contamination, biology.organism_classification, Microbiology, Yeast, Meat Products, chemistry, Yeasts, Debaryomyces hansenii, Animals, Lipolysis, lipids (amino acids, peptides, and proteins), Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8ff45cdca03fe53aae6a7537028f908Test
https://doi.org/10.1016/s0168-1605Test(97)00078-0
