Characterization of Bacillus megaterium , Bacillus pumilus , and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington State-Reference-Cited by-同舟云学术

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Characterization of Bacillus megaterium , Bacillus pumilus , and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington State

Published:2017-10 Issue: Volume:67 Page:11-16
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

von Cosmos Nicolas H.,Watson Bruce A.,Fellman J.K.,Mattinson D.S.,Edwards Charles G.

Funder

Cloud Mountain Farm Center (Everson, WA)

Washington Wine Advisory Committee

the School of Food Science (Washington State University, Pullman, WA)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference41 articles.

1. Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis;Agnolucci;Int. J. Food Microbiol.,2010

2. Enhanced remediation of chlorpyrifos from soil using ryegrass (Lollium multiflorum) and chlorpyrifos-degrading bacterium Bacillus pumilus C2A1;Ahmad;J. Hazard. Mater.,2012

3. Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples;Alvarez-Rodriguez;FEMS Microbiol. Lett.,2003

4. A note on capsule staining;Anthony;Science,1931

5. Production of indole by wine-associated microorganisms under oenological conditions;Arevalo-Villena;Food Microbiol.,2010

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