Effects of a bacteriocin-like substance produced byLeuconostoc mesenteroidessubsp.cremorison spoilage strainLactobacillus fructivoransand various pathogens-Reference-Cited by-同舟云学术

Effects of a bacteriocin-like substance produced byLeuconostoc mesenteroidessubsp.cremorison spoilage strainLactobacillus fructivoransand various pathogens

Published:2008-01 Issue:1 Volume:43 Page:76-81
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Yurdugül Seyhun,Bozoglu Faruk

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01392.x/fullpdf

Reference18 articles.

1. Continuous alcohol/malolactic fermentation of grapemust in a bioreactor system using immobilized cells;Aaron;Journal of Rapid Methods and Automation in Microbiology,2004

2. The chemical and sensorial effects of lysozyme addition to red and white wines over six months’ cellar storage;Bartowsky;Australian Journal of Grape and Wine Research,2004

3. Inhibition of malolactic fermentation by cryotolerant yeasts;Caridi;Biotechnology Letters,1997

Cited by 4 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. Alternative Methods to SO2for Microbiological Stabilization of Wine;Comprehensive Reviews in Food Science and Food Safety;2019-02-08

2. Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp. cremoris;Preparative Biochemistry & Biotechnology;2016-05-18

3. Applications of protective cultures and bacteriocins in wine making;Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation;2011

4. Bacterial spoilage of wine and approaches to minimize it;Letters in Applied Microbiology;2009-02