Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures.

Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures.

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http://www.wikidata.org/entity/Q45926582
Development of a sequence-characterized amplified region marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation.Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine.Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wineEfficient recovery of whole cell proteins in Oenococcus oeni--a comparison of different extraction protocols for high-throughput malolactic starter applications.Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine.Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.Study of surface damage on cell envelope assessed by AFM and flow cytometry of Lactobacillus plantarum exposed to ethanol and dehydration.Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions.Genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria.Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains.Mechanisms and improvement of acid resistance in lactic acid bacteria.Oenococcus oeni in Chilean Red Wines: Technological and Genomic Characterization.Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from La Rioja (Spain).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 Aspects
P2860

Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures.

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http://www.wikidata.org/entity/Q45926582
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2010 nî lūn-bûn
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2010年の論文
@ja
2010年学术文章
@wuu
2010年学术文章
@zh
2010年学术文章
@zh-cn
2010年学术文章
@zh-hans
2010年学术文章
@zh-my
2010年学术文章
@zh-sg
2010年學術文章
@yue
2010年學術文章
@zh-hant
name
Characterization and technolog ...... ction of new starter cultures.
@en
Characterization and technolog ...... ction of new starter cultures.
@nl
type
label
Characterization and technolog ...... ction of new starter cultures.
@en
Characterization and technolog ...... ction of new starter cultures.
@nl
prefLabel
Characterization and technolog ...... ction of new starter cultures.
@en
Characterization and technolog ...... ction of new starter cultures.
@nl
P1433
P1476
P2093
P2860
P304
P31
P356
P433
P478
P50
P577
P5875
P698
P356
P1433
P1476
Characterization and technolog ...... ction of new starter cultures.
@en
P2093
P2860
P304
P31
P356
10.1111/J.1365-2672.2009.04428.X
P433
P478
P50
P577
P5875
P698