Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples-Reference-Cited by-同舟云学术

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Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples

Published:2003-03 Issue:1 Volume:220 Page:49-55
ISSN:0378-1097
Container-title:FEMS Microbiology Letters
language:en
Short-container-title:

Author:

Ãlvarez-RodrÃguez MarÃa Luisa,Belloch Carmela,Villa Mercedes,Uruburu Federico,Larriba GermÃ¡n,Coque Juan-JosÃ© R

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Link

http://academic.oup.com/femsle/article-pdf/220/1/49/19106479/220-1-49.pdf

Reference24 articles.

1. Compounds responsible for cork taint in wine;Amon;Wine Ind. J.,1989

2. Detection of cork taint in wine using automated solid-phase microextraction in combination with GC/MS-SIM;Butzke;ACS Symp. Ser.,1999

3. Cork taint in wine: scientific knowledge and public perception. A critical review;Silva Pereira;Crit. Rev. Microbiol.,2000

4. Methods for the detection and enumeration of Alicyclobacillus acidoterrestris and investigation of growth and production of taint in fruit juice and fruit-juice containing drinks;Pettipher;Lett. Appl. Microbiol.,1997

5. Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations;Orr;J. Food Prot.,2000

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