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Article

Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal.

Journal of food protection - 1 Jul 2014

Petruzzi Leonardo, Bevilacqua Antonio, Corbo Maria Rosaria, Garofalo Carmela, Baiano Antonietta, Sinigaglia Milena

Abstract excerpt

Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasi...

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Identifiers

PMID: 24988024
DOI: 10.4315/0362-028X.JFP-13-384

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-24988024-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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