Efecto del ácido succínico producido por levaduras vínicas sobre Oenococcus oeni y la fermentación maloláctica

Identifier:  TDX:4269

Handle: https://hdl.handle.net/20.500.11797/TDX4269

Authors:  Torres Guardado, Francisco Rafael

Abstract:
The succinic acid is an organic acid that can be produced by yeast during the winemaking. This is very similar to L-malic acid and can affect the ddevelopment of O. oeni and malolacctic fermentation. In this work we evaluate its imoact and how it incide upon the gene expresion of the lactic acid bacteria. Moreover, we evaluate its production by differente non-Saccharomyces yeast. Nonetheles, this compound is produced by a primary metabolism, and it was necesary to catalogue the impact and interact upon the devolpment of O oeni. Therefore, based on microbial interactions, this effect can be catalogue as amensalist interaction,