Memorias de investigación
Book chapters:
Schizosaccharomyces
Year:2014

Research Areas
  • Crop production

Information
Abstract
The biodiversity of non-Saccharomyces yeasts is currently a topic of great interest. The possibility of their use in winemaking has led to much research into the metabolic and structural properties of some of these yeasts, such as those belonging to Torulaspora, Pichia, Hanseniaspora and Hansenula. The present work reviews our knowledge of the genus Schizosaccharomyces, the use of which in winemaking has recently been discussed at the International Organisation of Vine and Wine. However, despite offering the advantage of malic dehydrogenase activity, plus a wall structure that ensures the autolytic release of mannoproteins and polysaccharides during ageing over lees, only one commercial strain of Schizosaccharomyces pombe is currently available.
International
Si
10.1016/B978-0-12-384730-0.00303-7
Book Edition
Book Publishing
Publisher: Elsevier Ltd, Academic Press, Editors: Carl A Batt, Mary L Tortorello
ISBN
9780123847300
Series
Book title
Encyclopedia of Food Microbiology
From page
365
To page
370
Participants

Research Group, Departaments and Institutes related
  • Creador: Departamento: Química y Tecnología de Alimentos
  • Grupo de Investigación: Sistemas de producción y protección vegetal sostenibles
  • Departamento: Producción Agraria