Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains

Non-<i>Saccharomyces</i> yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, unleashing the full potential of...

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Bibliographic Details
Main Authors:	Ying Su, Pauline Seguinot, Audrey Bloem, Anne Ortiz-Julien, José María Heras, José Manuel Guillamón, Carole Camarasa
Format:	Article
Language:	English
Published:	MDPI AG 2020-06-01
Series:	Microorganisms
Subjects:	<sup>15</sup>N- and <sup>13</sup>C-isotope labelling quantitative analysis of metabolism nitrogen resource management <i>Torulaspora delbrueckii</i> <i>Metschnikowia pulcherrima</i>
Online Access:	https://www.mdpi.com/2076-2607/8/6/904

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