ArticleFoods (Basel, Switzerland)2021
Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile).
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Yeast Biosensors for the Safety of Fermented Beverages.Biosensors · 2026Review
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Production of Lambic-like Fruit Sour Beer withAntioxidants (Basel, Switzerland) · 2025Article
- Comparative analysis of fungal and bacterial composition in natural wines and their closest pesticide-treated counterparts.Scientific reports · 2025Article
- The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters.FEMS yeast research · 2025Review
- Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.Foods (Basel, Switzerland) · 2025Article
- Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces YeastsFoods (Basel, Switzerland) · 2024Article
- Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of IndigenousMicroorganisms · 2024Article
- Influence of indigenous non-Frontiers in cellular and infection microbiology · 2024Article
- Article
- Article
- Evaluation of IndigenousJournal of fungi (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated
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