Comparative traits ofLactobacillus brevis, Lact. fructivoransandLeuconostoc oenosimmobilized cells for the control of malo-lactic fermentation in wine-Reference-Cited by-同舟云学术

Comparative traits ofLactobacillus brevis, Lact. fructivoransandLeuconostoc oenosimmobilized cells for the control of malo-lactic fermentation in wine

Published:1987-12 Issue:6 Volume:63 Page:513-521
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Crapisi A.,Spettoli P.,Nuti M. P.,Zamorani A.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1987.tb02721.x/fullpdf

Reference21 articles.

1. Improved stability of immobilized Lactobacillus sp. cells for the control of malolactic fermentation in wine;Crapisi;American Journal of Enology and Viticulture,1987

2. Essais de fermentation malolactique de vins par bacteries lactique immobilisées du genre Leuconostoc;Cuenat;Revue Suisse de Viticulture Arboriculture Horticulture,1984

3. Practical implications of malo-lactic fermentation: a review;Davis;American Journal of Enology and Viticulture,1985

4. Growth and metabolism of lactic acid bacteria during and after malolactic fermentation of wines at different pH;Davis;Applied and Environmental Microbiology,1986

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