Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions
O. Harle, J. Legrand, C. Tesniere, M. Pradal, J.-R. Mouret, T. Nidelet
The paper investigates yeast-yeast interactions in wine fermentation by comparing isolated and mixed cultures of Saccharomyces cerevisiae with four non-conventional yeast species, revealing competition and negative interactions.
bioRxiv · Nov 15, 2019Microbiology