Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy

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...

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Bibliographic Details
Main Authors: Fatima El Dana, Vanessa David, Raphaëlle Tourdot-Maréchal, Salem Hayar, Marie-Charlotte Colosio, Hervé Alexandre
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Microorganisms
Subjects:
bioprotection
<i>Saccharomyces cerevisiae</i>
metabolites
toxins
yeast interaction
mechnaims of action
Online Access:https://www.mdpi.com/2076-2607/13/5/1163
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