Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium, Oenococcus oeni.

Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium, Oenococcus oeni.

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Grimaldi, Antonio
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 51, no. 4 (2000), p. 362-369
Materias:	Enología Vinos Fermentación Bacterias acidolácticas Identificación Beta glucosidasa Glucosidasas Aroma Oenococcus Actividad glicosídica Caracterización
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

Beta-glucosidase antivity and bgl gene expression of Oenococcus oeni strains in model media and Cabernet Sauvignon wine

Vino ed enzimi
por: Ninino, Maria Ester

Biotrasformazione della oleuropeina mediante una B-glicosidasi termofila immobilizzata su chitosano
por: Briante, Raffaella

Revisâo as bactâerias do âacido lâactico do vinho Parte I

Revisâo as bactâerias do âacidolâactico do vinho Parte II

Influence of some factors on autolysis of Oenococcus oeni
por: Crouigneau, A. A.

Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni

Efecto de los manejos sobre la actividad de la Beta-glucosidasa, fosfatada ácida y Dehidrogenasa en un suelo vertisólico
por: Jiménez, M. de la Paz

Performance of malolactic fermentation by inoculation of selected Lactobacillus plantarum and Oenococcus oeni strains isolated from Rioja red wines

Influencia de levaduras vínicas sobre el crecimiento y actividad maloláctica de Oenococcus oeni
por: Mendoza, Lucía M.

Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni
por: Rosi, Iolanda

Determinación indirecta de la pureza de las amiloglucosidasas comerciales usando electroforesis capilar

Differentiation of Australian wine isolates of Oenococcus oeni using random amplified polymorphic DNA (RAPD)
por: Bartowsky, Eveline J.

Impact of Oenococcus oeni on wine hydroxycinnamic acids and volatile phenol production by Brettanomyces bruxellensis
por: Chescheir, Stuart

Pediocin PD-1 as a method to control growth of Oenococcus oeni in wine
por: Bauer, Rolene

Diacetyl formation by Oenococcus oeni during winemaking induced by exogenous pyruvate

Isolation and properties of Beta-Glucosidase produced by Debaryomyces hansenii and its application in winemaking
por: Yanai, Takaaki

Numerical taxonomic study of Oenococcus oeni isolates on the basis of sugar metabolism

Use of a polymerase chain reaction especific detection of the malolactic fermentation bacterium Oenococcus oeni (formerly Leuconostoc oenos) in grape juice and wine samples
por: Bartowsky, E. J.

Significato qualitativo e tecnologico degli enzimi e dei lieviti
por: DELFINI, C.

Stability of Beta-glucosidase activity produced by Bifidobacterium and Lactobacillus spp. in fermented soymilk during processing and storage
por: Otieno, D. O.

Nα-arilsulfonil histaminas como potentes y selectivos inhibidores de β-glucosidasa
por: Osella, María, et al.
Publicado: (2018)

Beta-glucosidae activity in juice-processing enzymes based on anthocyanin analysis
por: WIGHTMAN, J.

From vineyard to wine, lactic acid bacteria and yeast identification using molecular methods /
por: Varela, Anabella.
Publicado: (2015.)

Extracellular peroxidases of sspension culture cells of spruce (Picea abies) fungal elicitor-induced inactivation
por: MESSNER, B.

Identification and characterization of two lactic acid bacteria associated with sluggish/stuck fermentations
por: EDWARDS, C.

Survival of lactic acid bacteria in commercial frozen yogurt
por: López, M.

Interaction of pH, ethanol concentration and wine matrix on induction of malolactic fermentation with commercial "direct inoculation" starter cultures
por: Gockowiak, Holger

Screening of lactic acid bacteria for bile salt hydrolase activity
por: Tanaka, H.

Histamine-Producing lactic acid bacteria in wines early detection, frequency, and distribution
por: COTON, E.

THE GENERA of lactic acid bacteria
Publicado: (c.1995)

Identification of lactic acid bacteria and Gram-positive Catalase-positivi Cocci isolated from naturally fermented sausage (Sucuk)
por: Kaban, G.

Desarrollo de vinos frutales

From vineyard to wine, Lactic Acid Bacteria and yeast identification using molecular methods
por: Varela, Anabella
Publicado: (2015)

Growth and activity of thermophilic lactic acid bacteria in ultrafiltered milk
por: RADULOVIÉ, Zorica

Sourdough lactic acid bacteria effects on bread firmness and staling
por: CORSETTI, A.

Functional analyses of the malolactic wine yeast ML01

Growth and metabolism of selected lactic acid bacteria in synthetic wine
por: Liu, S. Q.

Immobilization of malolatic fermentation bacteria with an innovative technique
por: Guzzon, Raffaele

Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation
por: ARIHARA, K.