Sugar−Glycerol Cofermentations by Lactobacillus hilgardii Isolated from Wine-Reference-Cited by-同舟云学术

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Sugar−Glycerol Cofermentations by Lactobacillus hilgardii Isolated from Wine

Published:2009-03-26 Issue:9 Volume:57 Page:3853-3858
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pasteris Sergio E.¹²,Strasser de Saad Ana M.¹

Affiliation:

1. Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 471, C.P. 4000, Tucumán, Argentina

2. Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, C.P. 4000, San Miguel de Tucumán, Tucumán, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803781k

Reference35 articles.

1. Lafon-Lafourcade, S.InWine and Brandy in Biotechnology;Rehm, H. J., Redd, G., Eds.Verlag Chemie:Weinheim, Germany, 1983; Vol.5, pp82−163.

2. Selective hybridization of wine yeasts for higher yields of glycerol

3. Malolactic fermentation in wine - beyond deacidification

4. Purification and Characterization of Glycerol Dehydratase from Lactobacillus reuteri

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3. Measures to improve wine malolactic fermentation;Applied Microbiology and Biotechnology;2019-01-16

4. The use of crude glycerin as an alternative to reduce fermentation losses and enhance the nutritional value of Piatã grass silage;Revista Brasileira de Zootecnia;2017-08

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