Impedance technology reduces the enumeration time ofBrettanomycesyeast during beer fermentation

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

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Valorization of grape stems

(2015) María J. Ruiz-Moreno et al.   INDUSTRIAL CROPS AND PRODUCTS

Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations

(2015) Jan Steensels et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

(2015) Raúl F. Guerrero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeasts

(2012) Lasik Agata et al.   ENGINEERING IN LIFE SCIENCES

Rapid detection of Cronobacter spp. with a method combining impedance technology and rRNA based lateral flow assay

(2012) Sha Zhu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Advances in the Control of Wine Spoilage byZygosaccharomycesandDekkera/Brettanomyces

(2012) J.M. Zuehlke et al.   Annual Review of Food Science and Technology

Vitality enhancement of the rehydrated active dry wine yeast

(2008) B RODRIGUEZPORRATA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY