ArticleFoods (Basel, Switzerland)2020
Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 10 citations in OpenAlex.
- Oenological Characteristics of SelectedMolecules (Basel, Switzerland) · 2026Article
- Spontaneous fermentation of raisin water to form wine.Scientific reports · 2025Article
- Preliminary Investigation of Fruit Mash Inoculation with Pure Yeast Cultures: A Case of Volatile Profile of Industrial-Scale Plum Distillates.Foods (Basel, Switzerland) · 2024Article
- Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics ofFood chemistry: X · 2023Article
- A Versatile Toolset for Genetic Manipulation of the Wine YeastInternational journal of molecular sciences · 2023Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
The influence of fruit varieties on yeast ecology during spontaneous plum mash fermentation was investigated. Yeast colonies were isolated from mashes obtained from four plum varieties throughout fermentation in laboratory conditions during two consecutive years. The yeast strains were differentiated by random amplification of polymorphic DNA (RAPD-PCR) and identified by the 26S rDNA D1/D2 sequence analysis.
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Registered trials
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