| 청구기호 |
Z5185.F66 |
| 형태사항 |
XXII, 710 p. 128 illus., 92 illus. in color. online resource.
|
| 언어 |
English |
| 내용 |
Diversity of Microorganisms -- Lactic Acid Bacteria -- Acetic Acid Bacteria -- Yeasts -- Fungi of Grapes -- Viruses of Wine-Associated Yeast and Bacteria -- Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations.-Phytopathogenic Microorganisms on Vine -- Primary, Secondary and Energy Metabolism -- Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts -- Metabolism and Tansport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must -- Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate -- Usage and Formation of Sulphur Compounds -- Polysaccharide Production by Grapes, Must, and Wine Microorganisms -- Microbial Enzymes: Relevance for Winemaking -- Laccases of Botrytis cinerea -- Polyphenol Oxidases from Wine Grapes -- Stimulating and Inhibitory Growth Factors -- Physical and Chemical Stress Factors in Yeast -- Physical and Chemical Stress Factors in Lactic Acid Bacteria -- Influence of Phenolic Compounds and Tannins on Wine-Related Microorganisms -- Molecular Biology and Regulation -- Genomic evolution and adaptation to wine of Oenococcus oeni -- The Genome of Acetic Acid Bacteria -- Plasmids from Wine-Related Lactic Acid Bacteria -- Modern Methods -- Molecular Methods for Identification of Wine Microorganisms and Yeast Development -- Maintenance of Wine-Associated Microorganisms -- DNA Arrays -- Application of Yeast and Bacteria as Starter Cultures -- Application of Microbial Enzymes during Wine Making -- Mass Spectrometry, a powerful tool for the identification of wine-related bacteria and yeast.
|
| 주제 |
Life sciences.
Microbiology.
Food --Biotechnology.
Agriculture.
Plant biochemistry.
Life Sciences.
Food Microbiology.
Applied Microbiology.
Agriculture.
Plant Biochemistry.
Food Science.
|
| 보유판 및 특별호 저록 |
Springer eBooks
|
| ISBN |
9783319600215 |
| 기타 표준번호 |
10.1007/978-3-319-60021-5 |
