Transcriptomic and Proteomic Analysis of Oenococcus oeni Adaptation to Wine Stress Conditions-Reference-Cited by-同舟云学术

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Transcriptomic and Proteomic Analysis of Oenococcus oeni Adaptation to Wine Stress Conditions

Published:2016-09-30 Issue: Volume:7 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Margalef-Català Mar,Araque Isabel,Bordons Albert,Reguant Cristina,Bautista-Gallego Joaquín

Funder

Ministerio de Economía y Competitividad

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference67 articles.

1. Dual effect of organic acids as a function of external pH in Oenococcus oeni;Augagneur;Arch. Microbiol.,2007

2. The “buttery” attribute of wine–diacetyl–desirability, spoilage and beyond;Bartowsky;Int. J. Food Microbiol.,2004

3. Molecular analysis of two genes of the Escherichia coli gab cluster: nucleotide sequence of the glutamate:succinic semialdehyde transaminase gene (gabT) and characterization of the succinic semialdehyde dehydrogenase gene (gabD);Bartsch;J. Bacteriol.,1990

4. Real-time PCR for characterizing the stress response of Oenococcus oeni in a wine-like medium;Beltramo;Res. Microbiol.,2006

5. Evidence for multiple levels of regulation of Oenococcus oeni clpP-clpL locus expression in response to stress;Beltramo;J. Bacteriol.,2004

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