Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider-Reference-Cited by-同舟云学术

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Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider

Published:2023-09 Issue: Volume:400 Page:110276
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Balmaseda Aitor,Lorentzen Marc,Dutilh Lucie,Bauduin Rémi,Guichard Hugues,Ollivier Séverine,Miot-Sertier Cécile,Lucas Patrick M.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference48 articles.

1. Basic local alignment search tool;Altschul;J. Mol. Biol.,1990

2. Effect of oenological practices on microbial populations using culture-independent techniques;Andorrà;Food Microbiol.,2008

3. Use of yeast mannoproteins by Oenococcus oeni during malolactic fermentation under different oenological conditions;Balmaseda;Foods,2021

4. Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses;Bech-Terkilsen;Aust. J. Grape Wine Res.,2020

5. Analysis of yeast populations during alcoholic fermentation: a six year follow-up study;Beltran;Syst. Appl. Microbiol.,2002

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1. Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine;Food Bioscience;2024-06

2. Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA;Foods;2024-05-29

3. Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must;LWT;2024-05

4. Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine;International Journal of Food Microbiology;2024-03

5. Influence of pH on Oenococcus oeni metabolism: Can the slowdown of citrate consumption improve its acid tolerance?;Food Research International;2024-03

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