Lactic acid bacteria as a potential source of enzymes for use in vinification.
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A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163.Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.Implications of new research and technologies for malolactic fermentation in wine.Characterization of two distinct glycosyl hydrolase family 78 alpha-L-rhamnosidases from Pediococcus acidilactici.Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria Oenococcus oeni and Lactobacillus hilgardii.Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germCloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeni.Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium.Suppression of type-I allergic responses by oral administration of grape marc fermented with Lactobacillus plantarum.A novel biosensor based on Lactobacillus acidophilus for determination of phenolic compounds in milk products and wastewater.Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains.Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni.Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology.Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.Evaluation of the impact on food safety of a Lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds.Growth and consumption of L-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains.Indigenous Lactic Acid Bacteria Communities Associated with Spontaneous Malolactic Fermentations in Patagonian Wines: Basic and Applied AspectsInfluence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits
P2860
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P2860
Lactic acid bacteria as a potential source of enzymes for use in vinification.
description
2004 nî lūn-bûn
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2004年の論文
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2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
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2004年论文
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name
Lactic acid bacteria as a potential source of enzymes for use in vinification.
@ast
Lactic acid bacteria as a potential source of enzymes for use in vinification.
@en
type
label
Lactic acid bacteria as a potential source of enzymes for use in vinification.
@ast
Lactic acid bacteria as a potential source of enzymes for use in vinification.
@en
prefLabel
Lactic acid bacteria as a potential source of enzymes for use in vinification.
@ast
Lactic acid bacteria as a potential source of enzymes for use in vinification.
@en
P2093
P2860
P1476
Lactic acid bacteria as a potential source of enzymes for use in vinification
@en
P2093
Angela Matthews
Antonio Grimaldi
Eveline Bartowsky
Michelle Walker
Vladimir Jiranek
P2860
P304
P356
10.1128/AEM.70.10.5715-5731.2004
P407
P577
2004-10-01T00:00:00Z