Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts

Article English OPEN
Mendoza, Lucia Margarita; Manca, Maria Cristina; Farias, Marta Elena;
(2010)
  • Publisher: Elsevier Science
  • Related identifiers: doi: 10.1016/j.foodres.2010.05.017
  • Subject: INHIBITORY COMPOUND | INTERACTION | LACTIC ACID BACTERIA | WINE YEASTS | Biotecnología Industrial | INGENIERÍAS Y TECNOLOGÍAS

The interactions between wine yeasts and wine lactic acid bacteria were evaluated. The double-layer plate-growth method showed bacterial inhibition by yeasts as the most common interaction, being Oenococcus oeni more sensitive than Lactobacillus hilgardii. During sequen... View more