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Comparison of microbial diversity during two different wine fermentation processes
Názov Comparison of microbial diversity during two different wine fermentation processes Autor Böhmer Miloslav Spoluautori 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. Zdroj.dok. FEMS Microbiology Letters. Vol. 367 (2020), no. fnaa150 Jazyk dok. eng - angličtina Druh dok. rozpis článkov z periodík (rbx) Ohlasy 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. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2020 Registrované v WOS Registrované v SCOPUS Registrované v CCC DOI 10.1093/femsle/fnaa150 
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Názov súboru Prístup Veľkosť Stiahnuté Typ Licence Comparison of microbial diversity during two different.pdf Neprístupný/archív 1 MB 0 Vydavateľská verzia 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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