Literature DB >> 11966898

A review: malolactic fermentation in wine -- beyond deacidification.

S-Q Liu1.   

Abstract

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Year:  2002        PMID： 11966898     DOI： 10.1046/j.1365-2672.2002.01589.x

Source DB:  PubMed          Journal:  J Appl Microbiol        ISSN： 1364-5072            Impact factor:   3.772


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  32 in total

Review 1.  Lactic acid bacteria as a potential source of enzymes for use in vinification.

Authors:  Angela Matthews; Antonio Grimaldi; Michelle Walker; Eveline Bartowsky; Paul Grbin; Vladimir Jiranek
Journal:  Appl Environ Microbiol       Date:  2004-10       Impact factor: 4.792

Review 2.  The 2-hydroxycarboxylate transporter family: physiology, structure, and mechanism.

Authors:  Iwona Sobczak; Juke S Lolkema
Journal:  Microbiol Mol Biol Rev       Date:  2005-12       Impact factor: 11.056

3.  Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology.

Authors:  Fátima Pérez-Martín; Susana Seseña; Pedro Miguel Izquierdo; Raúl Martín; María Llanos Palop
Journal:  World J Microbiol Biotechnol       Date:  2011-11-15       Impact factor: 3.312

4.  Fermented Soybean Meal Increases Lactic Acid Bacteria in Gut Microbiota of Atlantic Salmon (Salmo salar).

Authors:  Natalia Catalán; Alejandro Villasante; Jurij Wacyk; Carolina Ramírez; Jaime Romero
Journal:  Probiotics Antimicrob Proteins       Date:  2018-09       Impact factor: 4.609

5.  A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor.

Authors:  I S Jung; R W Lovitt
Journal:  J Ind Microbiol Biotechnol       Date:  2010-04-13       Impact factor: 3.346

6.  Development of apple wine from Golden Delicious cultivar using a local yeast isolate.

Authors:  Sukhvir Sukhvir; G S Kocher
Journal:  J Food Sci Technol       Date:  2019-04-11       Impact factor: 2.701

7.  Increased ethanol tolerance associated with the pntAB locus of Oenococcus oeni and Lactobacillus buchneri.

Authors:  Siqing Liu; Chris Skory; Xiaojin Liang; David Mills; Nasib Qureshi
Journal:  J Ind Microbiol Biotechnol       Date:  2019-07-09       Impact factor: 3.346

Review 8.  Fermented foods: patented approaches and formulations for nutritional supplementation and health promotion.

Authors:  Erica C Borresen; Angela J Henderson; Ajay Kumar; Tiffany L Weir; Elizabeth P Ryan
Journal:  Recent Pat Food Nutr Agric       Date:  2012-08

Review 9.  Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

Authors:  Bárbara Mercedes Bravo-Ferrada; Axel Hollmann; Lucrecia Delfederico; Danay Valdés La Hens; Adriana Caballero; Liliana Semorile
Journal:  World J Microbiol Biotechnol       Date:  2013-04-02       Impact factor: 3.312

10.  Role of hypermutability in the evolution of the genus Oenococcus.

Authors:  Angela M Marcobal; David A Sela; Yuri I Wolf; Kira S Makarova; David A Mills
Journal:  J Bacteriol       Date:  2007-11-09       Impact factor: 3.490
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