The microbial challenge of winemaking: yeast-bacteria compatibility

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dc.contributor.authorBartle, L.
dc.contributor.authorSumby, K.
dc.contributor.authorSundstrom, J.
dc.contributor.authorJiranek, V.
dc.date.issued2019
dc.description.abstractThe diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.
dc.description.statementofresponsibilityLouise Bartle, Krista Sumby, Joanna Sundstrom and Vladimir Jiranek
dc.identifier.citationFEMS Yeast Research, 2019; 19(4):foz040-1-foz040-16
dc.identifier.doi10.1093/femsyr/foz040
dc.identifier.issn1567-1356
dc.identifier.issn1567-1364
dc.identifier.orcidBartle, L. [0000-0001-7112-1801]
dc.identifier.orcidSumby, K. [0000-0002-1833-2025]
dc.identifier.orcidSundstrom, J. [0000-0002-4898-3101]
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]
dc.identifier.urihttp://hdl.handle.net/2440/122865
dc.language.isoen
dc.publisherOxford University Press
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008
dc.rights© FEMS 2019. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com
dc.source.urihttps://doi.org/10.1093/femsyr/foz040
dc.subjectSaccharomyces cerevisiae; lactic acid bacteria; wine; microbial interactions
dc.titleThe microbial challenge of winemaking: yeast-bacteria compatibility
dc.typeJournal article
pubs.publication-statusPublished

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