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Dominance of
Saccharomyces cerevisiae
in alcoholic fermentation processes: role of physiological fitness and microbial interactions
Helena Albergaria
*
,
Nils Arneborg
*
Corresponding author for this work
Food Microbiology, Gut Health, and Fermentation
89
Citations (Scopus)
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Dive into the research topics of 'Dominance of
Saccharomyces cerevisiae
in alcoholic fermentation processes: role of physiological fitness and microbial interactions'. Together they form a unique fingerprint.
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Keyphrases
Saccharomyces Cerevisiae
100%
Microbial Interactions
100%
Alcoholic Fermentation
100%
Winemaking
42%
Microorganisms
28%
Microbial Species
28%
Biotransformation
14%
Cell Secretion
14%
Brewing
14%
Biotechnological Processes
14%
Organic Acids
14%
Defensive Strategy
14%
Sensory Properties
14%
Oxygen Depletion
14%
Low pH Value
14%
Physiological Features
14%
Fermentation
14%
Harsh Environmental Conditions
14%
Ethanol
14%
Cell-cell Communication
14%
Outcompete
14%
Oxygen Availability
14%
Antimicrobial Peptides
14%
Fermentative
14%
Food Science
Fermentation
100%
Ethanol Fermentation
100%
Microbial Interaction
100%
Winemaking
42%
Sensory Properties
14%
Antimicrobial Peptide
14%
Carboxylate
14%