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dc.creatorPeña, Rubén
dc.creatorGanga, María Angélica
dc.date.accessioned2019-01-28T20:37:07Z
dc.date.available2019-01-28T20:37:07Z
dc.date.issued2018es_CL
dc.identifier.urihttp://hdl.handle.net/10533/232933
dc.description.abstractBrettanomyces bruxellensis negatively impacts on the sensorial quality of wine by producing phenolic compounds associated with unpleasant odors. Thus, the control of this spoilage yeast is a critical factor during the winemaking process. A recent approach used to biocontrol undesired microorganisms is the use of yeast released antimicrobial peptides (AMPs), but this strategy has been poorly applied to wine-related microorganisms. The aim of this study was evaluate the antifungal capacity of Candida intermedia LAMAP1790 against wine-spoilage strains of Brettanomyces bruxellensis and fermentative strain of Saccharomyces cerevisiae, and also to determine the chemical nature of the compound.es_CL
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relation.urihttps://link.springer.com/article/10.1007%2Fs10482-018-1159-9es_CL
dc.rightsinfo:eu-repo/semantics/openAccesses_CL
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.titleNovel antimicrobial peptides produced by Candida intermedia LAMAP1790 active against the wine-spoilage yeast Brettanomyces bruxellensises_CL
dc.typeArticulo
dc.identifier.folio21130439es_CL
dc.relation.projectidinfo:eu-repo/grantAgreement//21130439es_CL
dc.relation.setinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.rights.driverinfo:eu-repo/semantics/openAccess
dc.title.journalAntonie Van Leeuwenhoekes_CL
dc.type.driverinfo:eu-repo/semantics/article
dc.type.openaireinfo:eu-repo/semantics/publishedVersion


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