Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-<i>Saccharomyces</i> Strains

Non-<i>Saccharomyces</i> yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, unleashing the full potential of...

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Bibliographic Details
Main Authors: Ying Su, Pauline Seguinot, Audrey Bloem, Anne Ortiz-Julien, José María Heras, José Manuel Guillamón, Carole Camarasa
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Microorganisms
Subjects:
<sup>15</sup>N- and <sup>13</sup>C-isotope labelling
quantitative analysis of metabolism
nitrogen resource management
<i>Torulaspora delbrueckii</i>
<i>Metschnikowia pulcherrima</i>
Online Access:https://www.mdpi.com/2076-2607/8/6/904

Internet

https://www.mdpi.com/2076-2607/8/6/904

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