Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses-Reference-Cited by-同舟云学术

Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses

Published:2020-05-15 Issue:3 Volume:26 Page:188-206
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:

Bech‐Terkilsen S.¹²^ORCID,Westman J.O.¹,Swiegers J.H.³,Siegumfeldt H.²

Affiliation:

1. Chr. Hansen A/S 2970 Hoersholm Denmark

2. Department of Food Science University of Copenhagen 1958 Frederiksberg C Denmark

3. Carlsberg Group 1760 Copenhagen Denmark

Funder

Innovationsfonden

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12436

Reference160 articles.

1. Saccharomyces cerevisiae‐Oenococcus oeni interactions in wine: current knowledge and perspectives;Alexandre H.;International Journal of Food Microbiology,2005

2. Mechanisms of electron transfer from sulfite to horseradish peroxidase-hydroperoxide compounds

3. Arginine deiminase pathway genes and arginine degradation variability in Oenococcus oeni strains

4. Manganese, superoxide dismutase, and oxygen tolerance in some lactic acid bacteria

5. Characterization of an acquireddps-containing gene island in the lactic acid bacteriumOenococcus oeni

Cited by 22 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. Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation;Food Chemistry;2024-09

2. Environmental stress for improving the functionality of lactic acid bacteria in malolactic fermentation;The Microbe;2024-09

3. Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis;Journal of Food Composition and Analysis;2024-09

4. Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must;LWT;2024-05

5. Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine;International Journal of Food Microbiology;2024-03