A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters-Reference-Cited by-同舟云学术

A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters

Published:2005-12 Issue:3 Volume:105 Page:463-470
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Coucheney Françoise,Desroche Nicolas,Bou Magali,Tourdot-Maréchal Raphaëlle,Dulau Laurent,Guzzo Jean

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference21 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

2. Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni;Carrete;FEMS Microbiol. Lett.,2002

3. Chemiosmotic energy from malolactic fermentation;Cox;J. Bacteriol.,1989

4. Biochemical and physiological studies of the small heat shock protein Lo18 from the lactic acid bacterium Oenococcus oeni;Delmas;J. Mol. Microbiol. Biotechnol.,2001

5. CtsR, a novel regulator of stress and heat shock response, controls clp and molecular chaperone gene expression in gram-positive bacteria;Derre;Mol. Microbiol.,1999

Cited by 55 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mixed biofilm formation by Oenococcus oeni and Saccharomyces cerevisiae: A new strategy for the wine fermentation process;Food Microbiology;2024-02

2. Prevalence of Lentilacobacillus hilgardii over Lactiplantibacillus plantarum in Low-Temperature Spontaneous Malolactic Fermentation of a Patagonian Pinot Noir;Fermentation;2023-09-02

3. Probiotic Wheat Drinks: Study of Secondary Metabolites and Bioactive Compounds;APPL FOOD BIOTECHNOL;2023

4. Influence of succinic acid on <i>Oenococcus oeni</i> and malolactic fermentation;OENO One;2022-08-03

5. The production of preconditioned freeze-dried Oenococcus oeni primes its metabolism to withstand environmental stresses encountered upon inoculation into wine;International Journal of Food Microbiology;2022-05