ArticleApplied and environmental microbiology2020
Transformation of Microbial Negative Correlations into Positive Correlations by Saccharomyces cerevisiae Inoculation during Pomegranate Wine Fermentation.
Article in Applied and environmental microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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
6 citing papers in PubMed.
- Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented withInternational journal of molecular sciences · 2024Article
- Article
- Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.Journal of food science and technology · 2023Article
- Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures.Microorganisms · 2023Article
- Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine.Foods (Basel, Switzerland) · 2023Article
- Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The application of starter is a common practice to accelerate and steer the pomegranate wine fermentation process. However, the use of starter needs a better understanding of the effect of the interaction between the starter and native microorganisms during alcoholic fermentation. In this study, high-throughput sequencing combined with metabolite analysis was applied to analyze the effect of commercial
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