Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents-Reference-Cited by-同舟云学术

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Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents

Published:2013-12 Issue:2 Volume:36 Page:267-274
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

García-Ruiz Almudena,Tabasco Raquel,Requena Teresa,Claisse Olivier,Lonvaud-Funel Aline,Bartolomé Begoña,Moreno-Arribas M. Victoria

Funder

Spanish Ministry for Science and Innovation

Comunidad de Madrid

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference23 articles.

1. Multilocus sequence typing of Oenococcus oeni: detection of two subpopulations shaped by intergenic recombinations;Bilhère;Applied and Environmental Microbiology,2009

2. Occurrence and properties of bacteriophages of Leuconostoc oenos in Australian wines;Davis;Applied and Environmental Microbiology,1985

3. Identification and physiological-characteristics of heterofermentative strains of Lactobacillus from South-African red wines;Dicks;Journal of Applied Bacteriology,1988

4. Potential of phenolic compounds for controlling lactic acid bacteria growth in wine;García-Ruiz;Food Control,2008

5. Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation;García-Ruiz;Food Control,2012

Cited by 12 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. Some new findings on the potential use of biocompatible silver nanoparticles in winemaking;Innovative Food Science & Emerging Technologies;2019-01

2. Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds;Fermentation;2018-12-20

3. Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release;LWT;2016-11

4. Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols;Beverages;2016-10-05

5. Combating Antimicrobial Resistance in Foodborne Microorganisms;Journal of Food Protection;2016-02-01

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