Publication | Open Access

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

BiologyBiosynthesisEngineeringFood FermentationBiochemistryNatural SciencesBiotechnologyMolecular CharacterizationsYeastSynonym Candida ZemplininaWine FermentationMicrobiology