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Biocontrol of Botrytis cinerea in table grapes by non-pathogenic indigenous Saccharomyces cerevisiae yeasts isolated from viticultural environments in Argentina
Nally, María Cristina; Pesce, Virginia Mercedes; Maturano, Yolanda Paola; Muñoz, Claudio Javier; Combina, Mariana; Toro, María Eugenia; Castellanos de Figueroa, Lucía Inés; Vazquez, Fabio (Elsevier, 2012-02)Botrytis cinerea, the causal agent of gray mold, is an important disease of grapes. Yeasts are members of the epiphytic microbial community on surfaces of fruits and vegetables and because some yeasts inhibit fungi they ... -
Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species
Nally, María Cristina; Pesce, Virginia Mercedes; Maturano, Yolanda Paola; Toro, María Eugenia; Combina, Mariana; Castellanos de Figueroa, Lucía Inés; Vazquez, Fabio (2013)Sour rot is an important disease of grapes caused by an etiologic complex of microorganisms in which filamentous fungi play a key role. Yeasts are used for biocontrol of pathogenic filamentous fungi on fruits. The major ... -
Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
Maturano, Yolanda Paola; Nally, María Cristina; Toro, María Eugenia; Castellanos de Figueroa, Lucía Inés; Combina, Mariana; Vazquez, Fabio (2012-11)Killer yeasts are frequently used to combat and prevent contamination by wild-type yeasts during wine production and they can even dominate the wine fermentation. Stuck and sluggish fermentations can be caused by an ... -
Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation
Maturano, Yolanda Paola; Rodriguez Assaf, Leticia Anahi; Toro, María Eugenia; Nally, María Cristina; Vallejo, Martha Dina; Castellanos de Figueroa, Lucía Inés; Combina, Mariana; Vazquez, Fabio (Elsevier, 2012-04-02)Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there ...