Lipopeptides from Bacillus subtilis have potential application in the winemaking process: inhibiting fungal and ochratoxin A contamination and enhancing esters and acids biosynthesis-Reference-Cited by-同舟云学术

Lipopeptides from Bacillus subtilis have potential application in the winemaking process: inhibiting fungal and ochratoxin A contamination and enhancing esters and acids biosynthesis

Published:2017-06-12 Issue:3 Volume:23 Page:350-358
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Jiang C.¹^ORCID,Chen X.²,Lei S.¹,Zhao H.¹,Liu Y.³,Shi J.¹

Affiliation:

1. Key Laboratory for Space Bioscience and Space Biotechnology, School of Life Sciences; Northwestern Polytechnical University; Xi'an Shaanxi Province 710072 China

2. Center for Ecological and Environmental Sciences, Key Laboratory for Space Bioscience and Space Biotechnology; Northwestern Polytechnical University; Xi'an Shaanxi Province 710072 China

3. College of Enology; Northwest A&F University; Yangling Shaanxi Province 712100 China

Funder

National Key Technology R&D Program

Modern Agricultural Industry Technology System (CARS-30)

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12289/fullpdf

Reference48 articles.

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3. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines;Arnous;Journal of Agricultural and Food Chemistry,2001

4. Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios;Azzolini;South African Society for Enology and Viticulture,2010

5. Bacterial spoilage of wine and approaches to minimize it;Bartowsky;Letters in Applied Microbiology,2009

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