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There are 54215 results for: content related to: Comparative traits of Lactobacillus brevis, Lact. fructivorans and Leuconostoc oenos immobilized cells for the control of malo-lactic fermentation in wine

  1. You have free access to this content
    Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures

    Journal of Applied Microbiology

    Volume 108, Issue 1, January 2010, Pages: 285–298, L. Solieri, F. Genova, M. De Paola and P. Giudici

    Version of Record online : 9 JUN 2009, DOI: 10.1111/j.1365-2672.2009.04428.x

  2. Cell-recycle membrane bioreactor for conducting continuous malolactic fermentation

    Australian Journal of Grape and Wine Research

    Volume 1, Issue 1, April 1995, Pages: 32–38, C. GAO and G.H. FLEET

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.1995.tb00075.x

  3. The degradation of malic acid by high density cell suspensions of Leuconostoc oenos

    Journal of Applied Bacteriology

    Volume 76, Issue 6, June 1994, Pages: 632–637, Chongxiao Gao and G.H. Fleet

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1994.tb01662.x

  4. Lactic Acid Bacteria in Spanish Red Rose and White Musts and Wines under Cellar Conditions

    Journal of Food Science

    Volume 57, Issue 2, March 1992, Pages: 392–395, I. PARDO and M. ZUNIGA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb05501.x

  5. Strategies for enhanced malolactic fermentation in wine and cider maturation

    Journal of Chemical Technology and Biotechnology

    Volume 81, Issue 7, July 2006, Pages: 1130–1140, Daosheng Zhang and Robert W Lovitt

    Version of Record online : 22 MAY 2006, DOI: 10.1002/jctb.1511

  6. Microbial Populations and Malolactic Fermentation of Apple Cider using Traditional and Modified Methods

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 1060–1064, M. DUEÑAS, A. IRASTORZA, K. FERNANDEZ, A. BILBAO and A. HUERTA

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08190.x

  7. ISOLATION AND CHARACTERIZATION OF MALO-LACTIC BACTERIA FROM ISRAELI RED WINES

    Journal of Food Science

    Volume 42, Issue 4, July 1977, Pages: 939–943, Y. CHALFAN, I. GOLDBERG and R. I. MATELES

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb12642.x

  8. You have free access to this content
    A SURVEY OF MICROBIOLOGICAL ASPECTS OF CIDER MAKING

    Journal of the Institute of Brewing

    Volume 94, Issue 1, January-February 1988, Pages: 5–8, A. G. Salih, J. F. Drilleau, F. F. Cavin, C. Divies and C. M. Bourgeois

    Version of Record online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1988.tb04545.x

  9. Growth, D-glucose utilization and malolactic fermentation by Leuconostoc œnos strains in 18 media deficient in one amino acid

    Journal of Applied Bacteriology

    Volume 73, Issue 6, December 1992, Pages: 489–496, P. Fourcassie, E. Makaga-Kabinda-Massard, A. Belarbi and A. Maujean

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1992.tb05010.x

  10. Some roles of malic acid in the malolactic fermentation in wine making

    FEMS Microbiology Letters

    Volume 88, Issue 1, July 1991, Pages: 55–72, Ralph E. Kunkee

    Version of Record online : 27 MAR 2006, DOI: 10.1111/j.1574-6968.1991.tb04957.x

  11. Bacterial production of diacetyl and actoin in wine

    Journal of the Science of Food and Agriculture

    Volume 16, Issue 12, December 1965, Pages: 710–716, J. C. M. Fornachon and B. Lloyd

    Version of Record online : 26 OCT 2006, DOI: 10.1002/jsfa.2740161204

  12. Utilization of glucose, fructose and malic acid by malolactic bacteria: effect of ethanol and formation of mannitol and volatile acids

    Journal of Applied Bacteriology

    Volume 65, Issue 2, August 1988, Pages: 113–118, R.P TRACEY and T.J. VAN ROOYEN

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1988.tb01499.x

  13. Malolactic fermentation of wine: study of the influence of some physico-chemical factors by experimental design assays

    Journal of Applied Bacteriology

    Volume 79, Issue 6, December 1995, Pages: 640–650, H. Vailiant, P. Formisyn and V. Gerbaux

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1995.tb00949.x

  14. Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos

    Journal of Applied Bacteriology

    Volume 64, Issue 5, May 1988, Pages: 421–428, D. Wibowo, G.H. Fleet, T.H. Lee and R.E. Eschenbruch

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1988.tb05099.x

  15. Specific enumeration of lactic acid bacteria in fermenting grape must and wine by colony hybridization with non-isotopic DNA probes

    Journal of Applied Bacteriology

    Volume 71, Issue 6, December 1991, Pages: 501–508, Aline Lonvaud-Funel, Annick Joyeux and O. Ledoux

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1991.tb03824.x

  16. You have free access to this content
    Basic characterization and partial purification of β-glucosidase from cell-free extracts of Oenococcus oeni ST81

    Letters in Applied Microbiology

    Volume 55, Issue 3, September 2012, Pages: 247–255, J.M. Mesas, M.C. Rodríguez and M.T. Alegre

    Version of Record online : 24 JUL 2012, DOI: 10.1111/j.1472-765X.2012.03285.x

  17. You have free access to this content
    Isolation and basic characterization of a β-glucosidase from a strain of Lactobacillus brevis isolated from a malolactic starter culture

    Journal of Applied Microbiology

    Volume 108, Issue 2, February 2010, Pages: 550–559, H. Michlmayr, C. Schümann, N.M. Barreira Braz da Silva, K.D. Kulbe and A.M. Del Hierro

    Version of Record online : 7 JUL 2009, DOI: 10.1111/j.1365-2672.2009.04461.x

  18. Histamine production by wine lactic acid bacteria: isolation of a histamine-producingstrain of Leuconostoc oenos

    Journal of Applied Bacteriology

    Volume 77, Issue 4, October 1994, Pages: 401–407, Aline Lonvaud-Funel and Annick Joyeux

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1994.tb03441.x

  19. Sugar and organic acid metabolism in mixed cultures of Pediococcus pentosaceus and Leuconostoc oenos isolated from wine

    Journal of Applied Bacteriology

    Volume 77, Issue 1, July 1994, Pages: 61–66, Ana V. Rodriguez and Maria C. Manca de Nadra

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1994.tb03045.x

  20. Performance and diacetyl production of commercial strains of malolactic bacteria in wine

    Journal of Applied Bacteriology

    Volume 78, Issue 5, May 1995, Pages: 526–536, Brigitte Martineau and T. Henick-Kling

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1995.tb03095.x