about
Implications of new research and technologies for malolactic fermentation in wine.Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria Oenococcus oeni and Lactobacillus hilgardii.Cloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeni.Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni.Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentation.Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environment.Validation of the use of multiple internal control genes, and the application of real-time quantitative PCR, to study esterase gene expression in Oenococcus oeni.Measures to improve wine malolactic fermentationThe microbial challenge of winemaking: yeast-bacteria compatibilityYeast bioprospecting versus synthetic biology-which is better for innovative beverage fermentation?
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description
hulumtuese
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Krista M Sumby
@nl
Krista M Sumby
@sl
Krista M. Sumby
@en
Krista M. Sumby
@es
type
label
Krista M Sumby
@nl
Krista M Sumby
@sl
Krista M. Sumby
@en
Krista M. Sumby
@es
prefLabel
Krista M Sumby
@nl
Krista M Sumby
@sl
Krista M. Sumby
@en
Krista M. Sumby
@es
P106
P1153
35119443900
P21
P31
P496
0000-0002-1833-2025