[Yeasts, the agents of infection in the continuous champagne production process].
1978
E I Kvasnikov, and
I F Shchelokova, and
N G Sarishvili, and
N P Gal'chenko
UI
MeSH Term
Description
Entries
D005516
Food Microbiology
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.
Microbiology, Food
D012621
Seasons
Divisions of the year according to some regularly recurrent phenomena usually astronomical or climatic. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)
Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.
Wines
D015003
Yeasts
A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are SACCHAROMYCES CEREVISIAE; therapeutic dried yeast is YEAST, DRIED.
Yeast
Related Publications
E I Kvasnikov, and
I F Shchelokova, and
N G Sarishvili, and
N P Gal'chenko