Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth
Electron. j. biotechnol; 19 (5), 2016
Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric acid...