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International Journal of Microbiology
Volume 2014, Article ID 897428, 11 pages
http://dx.doi.org/10.1155/2014/897428
Research Article

Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

1C.N.R.-Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Via Provinciale Lecce-Monteroni, 73100 Lecce, Italy
2C.N.R.-Istituto di Scienze delle Produzioni Alimentari, Via Amendola 166/O, 70126 Bari, Italy

Received 26 July 2013; Accepted 16 October 2013; Published 9 January 2014

Academic Editor: José M. Pérez-Donoso

Copyright © 2014 Mariana Tristezza et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [14 citations]

The following is the list of published articles that have cited the current article.

  • Mariana Tristezza, Luca di Feo, Maria Tufariello, Francesco Grieco, Vittorio Capozzi, Giuseppe Spano, Giovanni Mita, and Francesco Grieco, “Simultaneous inoculation of yeasts and lactic acid bacteria: effects on fermentation dynamics and chemical composition of Negroamaro wine,” LWT - Food Science and Technology, 2015. View at Publisher · View at Google Scholar
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  • Leonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Vittorio Capozzi, and Milena Sinigaglia, “ A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety ,” Journal of Food Science, 2016. View at Publisher · View at Google Scholar
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  • Maria Rosaria Corbo, Angela Racioppo, Noemi Monacis, and Barbara Speranza, “Commercial starters or autochtonous strains? That is the question,” Starter Cultures in Food Production, pp. 174–198, 2017. View at Publisher · View at Google Scholar
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  • Yue Sun, Yingfang Pei, Guoping Wang, Linda F. Bisson, Yi Qin, C. M. Lucy Joseph, and Yanlin Liu, “Evaluation of Chinese Saccharomyces cerevisiae wine strains from different geographical origins,” American Journal of Enology and Viticulture, vol. 68, no. 1, pp. 73–80, 2017. View at Publisher · View at Google Scholar
  • Despina Bozoudi, Maria Agathokleous, Iacovos Anastasiou, Photis Papademas, and Dimitris Tsaltas, “Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus,” Journal of Food Quality, vol. 2017, pp. 1–6, 2017. View at Publisher · View at Google Scholar
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  • Aspasia Nisiotou, Georgios Sgouros, Athanasios Mallouchos, Constantinos-Symeon Nisiotis, Christos Michaelidis, Chryssoula Tassou, and Georgios Banilas, “The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines,” Food Research International, 2018. View at Publisher · View at Google Scholar
  • Catarina Barbosa, Patrícia Lage, Marcos Esteves, Lélia Chambel, Arlete Mendes-Faia, and Ana Mendes-Ferreira, “Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region,” Fermentation, vol. 4, no. 1, pp. 8, 2018. View at Publisher · View at Google Scholar