Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification-Reference-Cited by-同舟云学术

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Published:2004-10 Issue:10 Volume:70 Page:5715-5731
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Matthews Angela¹,Grimaldi Antonio¹,Walker Michelle¹,Bartowsky Eveline²,Grbin Paul¹,Jiranek Vladimir¹

Affiliation:

1. School of Agriculture and Wine, The University of Adelaide

2. The Australian Wine Research Institute Glen Osmond, Australia

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.70.10.5715-5731.2004

Reference303 articles.

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2. Abo-Elnaga, I. G., and R. Plapp. 1987. Peptidases of Lactobacillus casei and L. plantarum. J. Basic Microbiol.27:123-130.

3. Andersen, H. J., H. Østdal, and H. Blom. 1995. Partial purification and characterisation of a lipase from Lactobacillus plantarum MF32. Food Chem.53:369-373.

4. Arora, G., and B. H. Lee. 1992. Purification and characterization of aminopeptidase from Lactobacillus casei ssp. casei LLG. J. Dairy Sci.75:700-710.

5. Arora, G., B. H. Lee, and M. Lamoureux. 1990. Characterization of enzyme profiles of Lactobacillus casei species by a rapid API ZYM system. J. Dairy Sci.73:264-273.

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