Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy
Bioprotection in winemaking refers to the use of naturally occurring microorganisms—mainly non-<i>Saccharomyces</i> yeasts—to inhibit the growth of spoilage microbes and reduce the need for chemical preservatives like sulfur dioxide (SO<sub>2</sub>). Numerous studies have dem...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/13/5/1163 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|