Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation-Reference-Cited by-同舟云学术

Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation

Published:2018-12 Issue: Volume:268 Page:101-109
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Devi Apramita,Anu-Appaiah K.A.

Funder

University Grants Commission in India

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. Vanillin production from simple phenols by wine-associated lactic acid bacteria;Bloem;Letters in Applied Microbiology,2007

4. Flow cytometry and capillary electrophoresis analyses in ethanol-stressed Oenococcus oeni strains and changes assessment of membrane fatty acid composition;Bonomo;Journal of Applied Microbiology,2017

5. Identification of bacteria from single colonies by fatty acid analysis;Buyer;Journal of Microbiological Methods,2002

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