Observatorio de I+D+i UPM

Descripción
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.
Internacional	Si
DOI	10.1016/B978-0-12-384730-0.00303-7
Edición del Libro	2
Editorial del Libro	Publisher: Elsevier Ltd, Academic Press, Editors: Carl A Batt, Mary L Tortorello
ISBN	9780123847300
Serie	Food Microbilogy
Título del Libro	Encyclopedia of Food Microbiology
Desde página	365
Hasta página	370

Esta actividad pertenece a memorias de investigación

• Autor: Santiago Benito Saez (UPM)
• Autor: Felipe Palomero Rodriguez (UPM)
• Autor: Fernando Calderon Fernandez (UPM)
• Autor: Daniel Palmero Llamas (UPM)
• Autor: Jose Antonio Suarez Lepe (UPM)

• Creador: Departamento: Producción Agraria