Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar microbial footprint. One of the main interactions is competition for nutrients,...

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Bibliographic Details
Main Authors: Stephanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-02-01
Series:Frontiers in Microbiology
Subjects:
S. cerevisiae
non-Saccharomyces yeasts
yeast interactions
nutrient competition
fermentative aromas
wine
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2018.00196/full

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