Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation
Author:
Publisher
Elsevier BV
Subject
Bioengineering,Biotechnology
Reference66 articles.
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1. Complete genome sequence of Oenococcus oeni strain K19-3 isolated from grape must;Microbiology Resource Announcements;2024-01-17
2. Evaluation of the Addition of Yeast Mannoprotein to Oenococcus oeni Starter Cultures to Improve Wine Malolactic Fermentation;Fermentation;2024-01-10
3. Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties;Food Research International;2023-10
4. Malolactic fermentation performance of indigenous Oenococcus oeni strains from Shaanxi wine region (China) and their mutants on Pinot Noir and Chardonnay wines;LWT;2023-08
5. Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics;Food Science and Biotechnology;2023-02-03
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