Effects of pH, temperature, ethanol, and malate concentration on Lactobacillus plantarum and Leuconostoc oenos modelling of the malolactic activity

Effects of pH, temperature, ethanol, and malate concentration on Lactobacillus plantarum and Leuconostoc oenos modelling of the malolactic activity

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Guerzoni, M. E., Sinigaglia, M., Gardini, F., Ferruzzi, M., Torriani, S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 46, no. 3 (1995), p. 368-374
Materias:	Enología Vinos Vino tinto Lactobacillus Leuconostoc PH Temperatura Etanol Malatos Modelos Lactobacillus plantarum Actividad maloláctica
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

Ejemplares similares

La enzima tanasa de Lactobacillus plantarum CECT 748T

Degradación de taninos por Lactobacillus plantarum

Lactobacillus plantarum y prevención del pardeamiento
por: Curiel, J. A.

Una nueva generación de bacterias malolácticas para vinos con pH elevado
por: Fumi, Maria Daria

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

Estudios tendentes a reducir caída de color en los vinos a través del proceso DML, utilización de L. plantarum
por: Ruiz, Manuel

Citrulline production and ethyl carbamate (urethane) precursor formation from arginine degradation by wine lactic acid bacteria Leuconostoc oenos and Lactobacillus buchneri
por: Liu, S. Q.

L. plantarum para la obtención de productos de alto valor añadido

Malolactic fermentation in wine by direct inoculation with freeze-dried Leuconostoc oenos cultures
por: NIELSEN, Jan Clair

Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine

Resistence to sulfur dioxide of malolactic strains of Leuconostoc oenos and Lactobacillus sp. isolated from wines
por: DELFINI, C.

Uso de la Micostatina en el aislamiento de Lactobacillus plantarum
por: Palleroni, Norberto J.

An evaluation of combination of wine yeast and Leuconostoc oenos Strains in malolactic fermentation of chardonnay wine
por: AVEDOVECH, Richard

The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine
por: FISHER, Uli

Fermentación maloláctica por inoculación directa con un nuevo cultivo liofolizado de Leuconostoc oenos
por: PRAHL, Claus

Prophage curing in Leuconostoc oenos by Mitomycin C induction
por: Cavin, J. F.

Uso de la Micostatina en el aislamiento de Lactobacillus plantarum
por: Palleroni, Norberto José

Quantitative measurement of heat formation during malolactic fermentation
por: Gent, Antje

Quality of fermented milks produced with Lactobacillus rhammosus and Lactobacillus fermentum isolated from artisanal cheeses

Formation and degradation of diacetyl in wine during alcoholic fermentation with Saccharomyces cerevisiae strain EC 1118 and Malolactic fermentation with Leuconostoc oenos strain MCW
por: MARTIENEAU, Brigitte

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

Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids
por: Cavin, J. F.

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.

Determination of the three isomers of 2,3-Butanediol formed by yeasts or lactic acid bacteria during fermentation
por: Herold, B.

Interactions between Leuconostoc oenos and Pediococcus spp. during vinification of red wines
por: Edwards, C. G.

Leuconostoc oenos a review
por: VAN VUUREN, H.J.J.

Etude du métabolisme de l'arginine chez l'espèce Leuconostoc oenos
por: MAKAGA-KABINDA-MASSARD, E.

Ensayos de endulzado biológico de las aceitunas de mesa a escala industrial
por: Idrissi, I. J.

Efecto del ph inicial en el desarrollo del lactobacillus plantarum y del lactobacillus brevis durante la fermentación láctica de las aceitunas de mesa verdes en salmuera
por: BENKEBLIA, Noureddine

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

Etude qualitative et quantitative des interactions entre Saccharomyces cerevisiae et Leuconostoc Oenos
por: Gilis, J. F.

Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4,8, and 12ºC
por: Ong, L.

Influencia de la temperatura y de la inoculación de Lactobacillus plantarum sobre el proceso de fermentación para obtención de col ácida
por: Yago, M.

Effect of chilean propolis on cariogenic bacteria Lactobacillus fermentum

Lactobacillus bajo la lupa
por: Auad, Lucía

Estudio de Lactobacillus hilgardii en parada de fermentación
por: Rodríguez, Héctor

Lactobacillus spp importantes promotores de actividad probiótica, antimicrobiana y bioconservadora /
por: Samaniego Fernández, Luz María., et al.
Publicado: (2000)

Isolation and characterization of native strains of Leuconostoc oenos from Washington State wines
por: Edwards, C. G.

New binding assay and preparative trial of cell-surface lectin from Lactobacillus acidophilus group lactic acid bacteria
por: Matsumura, Atsushi

Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei
por: Sharp, M. D.