Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

Author:

García-Ruiz A.,Bartolomé B.,Martínez-Rodríguez A.J.,Pueyo E.,Martín-Álvarez P.J.,Moreno-Arribas M.V.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference55 articles.

1. Effect of gallic acid and catechin on Lactobacillu hilgardii 5w growth and metabolism of organic compounds;Alberto;Journal of Agriculture and Food Chemistry,2001

2. Metabolism of gallic acid and catequin by Lactobacillus hilgardii from wine;Alberto;Journal of Agriculture and Food Chemistry,2004

3. Molecular characterization of the phenolic acid metabolism in the lactic acid bacteria Lactobacillus plantarum;Barthelmebs;Applied and Environmental Microbiology,2001

4. Lysozyme and winemaking;Bartowsky;Australian Journal of Grape Wine Research,2003

5. Purification, partial amino acid sequence and mode of action of pediocin PD-1, a bactericin produced by Pediococcus damnosus NCFB 1832;Bauer;International Journal of Food Microbiology,2005

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