Physical and Chemical Stress Factors in Lactic Acid Bacteria-Reference-Cited by-同舟云学术

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Physical and Chemical Stress Factors in Lactic Acid Bacteria

Published:2017 Issue: Volume: Page:397-419
ISSN:
Container-title:Biology of Microorganisms on Grapes, in Must and in Wine
language:
Short-container-title:

Author:

Guzzo Jean,Desroche Nicolas,Weidmann Stéphanie

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-60021-5_17

Reference124 articles.

1. Abee T, Wouters JA (1999) Microbial stress response in minimal processing. Int J Food Microbiol 50:65–91

2. Alegria EG, Lopez I, Ruiz JI, Saenz J, Fernandez E, Zarazaga M, Dizy M, Torres C, Ruiz-Larrea F (2004) High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol. FEMS Microbiol Lett 230:53–61

3. Alexandre H, Costello PJ, Remize F, Guzzo J, Guilloux-Benatier M (2004) Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives. Int J Food Microbiol 93:141–154

4. Andorra I, Landi S, Mas A, Guillamon J, Esteve-Zarzoso B (2008) Effect of oenological practices on microbial populations using culture-independent techniques. Food Microbiol 25:849–856

5. Augagneur Y, Ritt JF, Linares D, Remize F, Tourdot-Marechal R, Garmyn D, Guzzo J (2007) Dual effect of organic acids as a function of external pH in Oenococcus oeni. Arch Microbiol 188:147–157

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1. Antimicrobial Compounds in Wine;Probiotics and Antimicrobial Proteins;2023-10-19

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