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Comparison of microbial diversity during two different wine fermentation processes
Title Comparison of microbial diversity during two different wine fermentation processes Author Böhmer Miloslav Co-authors Smoľak D. Ženišová K. Čaplová Z. Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Puškárová Andrea SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Bučková Mária SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Cabicarová T. SAVMOBIO - Ústav molekulárnej biológie SAV Budiš J. Šoltýs K. Rusňáková D. Kuchta T. Szemeš T. Source document FEMS Microbiology Letters. Vol. 367 (2020), no. fnaa150 Language eng - English Document kind rozpis článkov z periodík (rbx) Citations XU, Jixiang - JIANG, Aimin - FAN, Hong. Characteristics of Bacterial Diversity During the Non-Salt Fermentation of Ma Bamboo Shoots. In JOURNAL OF BIOBASED MATERIALS AND BIOENERGY, 2020, vol. 14, no. 6, pp. 693-697. ISSN 1556-6560. Dostupné na: https://doi.org/10.1166/jbmb.2020.2012. MA, Y.Q. - LI, T. - XU, X.Y. - JI, Y.Y. - JIANG, X. - SHI, X.W. - WANG, B. Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng. In FRONTIERS IN MICROBIOLOGY. AUG 12 2021, vol. 12. Dostupné na: https://doi.org/10.3389/fmicb.2021.717387. LIU, Yingjie - HUANG, Jun - LIU, Jian - WU, Chongde - JIN, Yao - ZHOU, Rongqing. Effect of different inoculation on the quality of greengage wines and microbial diversity. In Food and Fermentation Industries, 2021-11-15, 47, 21, pp. 59-66. ISSN 0253990X. Dostupné na: https://doi.org/10.13995/j.cnki.11-1802/ts.027982. HU, B.R. - ZHOU, M. - SU, J.H. - LIN, L. - XU, S.C. Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi. In FERMENTATION-BASEL. OCT 2022, vol. 8, no. 10. Dostupné na: https://doi.org/10.3390/fermentation8100475. DING, Y.T. - WEI, R.T. - WANG, L. - WANG, W.N. - WANG, H. - LI, H. Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, MAY 2023, vol. 167. Dostupné na: https://doi.org/10.1016/j.foodres.2023.112718. OHWOFASA, A. - DHAMI, M. - TIAN, B. - WINEFIELD, C. - ON, S.L.W. Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions. In HELIYON. MAY 2023, vol. 9, no. 5. Dostupné na: https://doi.org/10.1016/j.heliyon.2023.e15658. JI, M.Y. - GONG, J.A. - TIAN, Y.L. - AO, C.W. - LI, Y. - TAN, J.X. - DU, G.Q. Comparison of microbial communities and volatile profiles of wines made from mulberry and grape. In APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. ISSN 0175-7598, AUG 2023, vol. 107, no. 16, p. 5079-5094. Dostupné na: https://doi.org/10.1007/s00253-023-12632-y. PAPADOPOULOU, E. - BEKRIS, F. - VASILEIADIS, S. - KROKIDA, A. - ROUVALI, T. - VESKOUKIS, A.S. - LIADAKI, K. - KOURETAS, D. - KARPOUZAS, D.G. Vineyard-mediated factors are still operative in spontaneous and commercial fermentations shaping the vinification microbial community and affecting the antioxidant and anticancer properties of wines. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, NOV 2023, vol. 173, 2. Dostupné na: https://doi.org/10.1016/j.foodres.2023.113359. ALVAREZ-BARRAGáN, J. - MALLARD, J. - BALLESTER, J. - DAVID, V. - VICHI, S. - TOURDOT-MARéCHAL, R. - ALEXANDRE, H. - ROULLIER-GALL, C. Influence of spontaneous, "pied de cuve" and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, DEC 2023, vol. 174. Dostupné na: https://doi.org/10.1016/j.foodres.2023.113648. PANG, Xiao Na - HAN, Bei Zhong. Composition and Succession of the Microbiota in Light-Aroma Baijiu Production. In Science and Engineering of Chinese Liquor (Baijiu): Microbiology, Chemistry and Process Technology, 2023-01-01, pp. 363-416. Dostupné na: https://doi.org/10.1007/978-981-19-2195-7_10. Category ADCA - Scientific papers in foreign journals registered in Current Contents Connect with IF (impacted) Category of document (from 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Type of document článok Year 2020 Registered in WOS Registered in SCOPUS Registered in CCC DOI 10.1093/femsle/fnaa150 
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File name Access Size Downloaded Type License Comparison of microbial diversity during two different.pdf Neprístupný/archív 1 MB 0 Publisher's version rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2020 2019 1.987 Q3 0.840 Q2
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