Literature DB >> 15466506

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

Angela Matthews1, Antonio Grimaldi, Michelle Walker, Eveline Bartowsky, Paul Grbin, Vladimir Jiranek.   

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Year:  2004        PMID： 15466506      PMCID： PMC522065          DOI： 10.1128/AEM.70.10.5715-5731.2004

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


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  90 in total

1.  Applicability of yeast extracellular proteinases in brewing: physiological and biochemical aspects.

Authors:  C A Bilinski; I Russell; G G Stewart
Journal:  Appl Environ Microbiol       Date:  1987-03       Impact factor: 4.792

2.  Proteolytic activity of lactobacilli in a model goats' milk curd system.

Authors:  L Parra; T Requena; V Casal; R Gómez
Journal:  Lett Appl Microbiol       Date:  1996-12       Impact factor: 2.858

Review 3.  Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation.

Authors:  P Winterhalter; G K Skouroumounis
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4.  Characterization of a highly thermostable extracellular lipase from Lactobacillus plantarum.

Authors:  Maria de Fátima Silva Lopes; Ana Lúcia Leitão; Manuela Regalla; J J Figueiredo Marques; Manuel José Teixeira Carrondo; Maria Teresa Barreto Crespo
Journal:  Int J Food Microbiol       Date:  2002-06-05       Impact factor: 5.277

5.  Peptidases of Lactobacillus casei and L. plantarum.

Authors:  I G Abo-Elnaga; R Plapp
Journal:  J Basic Microbiol       Date:  1987       Impact factor: 2.281

6.  Microbial dynamics of co- and separately entrapped mixed cultures of mesophilic lactic acid bacteria during the continuous prefermentation of milk.

Authors:  I Sodini; C Y Boquien; G Corrieu; C Lacroix
Journal:  Enzyme Microb Technol       Date:  1997-04       Impact factor: 3.493

7.  Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.

Authors:  F M Campos; J A Couto; T A Hogg
Journal:  J Appl Microbiol       Date:  2003       Impact factor: 3.772

8.  Effect of proteolytic starter cultures as leavening agents of pizza dough.

Authors:  O Pepe; F Villani; D Oliviero; T Greco; S Coppola
Journal:  Int J Food Microbiol       Date:  2003-08-01       Impact factor: 5.277

9.  Identification of lactic acid bacteria isolated from South African brandy base wines.

Authors:  H W du Plessis; L M T Dicks; I S Pretorius; M G Lambrechts; M du Toit
Journal:  Int J Food Microbiol       Date:  2004-02-15       Impact factor: 5.277

10.  Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.

Authors:  Maurizio Ugliano; Alessandro Genovese; Luigi Moio
Journal:  J Agric Food Chem       Date:  2003-08-13       Impact factor: 5.279
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1.  Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.

Authors:  J A Narváez-Zapata; R A Rojas-Herrera; I C Rodríguez-Luna; C P Larralde-Corona
Journal:  Curr Microbiol       Date:  2010-04-10       Impact factor: 2.188

2.  Growth and consumption of L-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains.

Authors:  Bárbara Mercedes Bravo-Ferrada; Axel Hollmann; Natalia Brizuela; Danay Valdés La Hens; Elizabeth Tymczyszyn; Liliana Semorile
Journal:  Folia Microbiol (Praha)       Date:  2016-01-23       Impact factor: 2.099

3.  Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production.

Authors:  Elena Bartkiene; Vadims Bartkevics; Vita Lele; Iveta Pugajeva; Paulina Zavistanaviciute; Daiva Zadeike; Grazina Juodeikiene
Journal:  J Food Sci Technol       Date:  2019-05-04       Impact factor: 2.701

4.  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

5.  Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.

Authors:  Sulette Malherbe; Andreas G J Tredoux; Hélène H Nieuwoudt; Maret du Toit
Journal:  J Ind Microbiol Biotechnol       Date:  2011-11-26       Impact factor: 3.346

6.  Characterization of two distinct glycosyl hydrolase family 78 alpha-L-rhamnosidases from Pediococcus acidilactici.

Authors:  Herbert Michlmayr; Walter Brandes; Reinhard Eder; Christina Schümann; Andrés M del Hierro; Klaus D Kulbe
Journal:  Appl Environ Microbiol       Date:  2011-07-22       Impact factor: 4.792

7.  Characteration of a novel arylesterase from probiotics Lacticaseibacillus rhamnosus GG with the preference for medium- and long-chain p-Nitrophenyl esters.

Authors:  Bin-Chun Li; Tong-Tong Guo; Guo-Bin Ding
Journal:  3 Biotech       Date:  2021-11-15       Impact factor: 2.406

8.  Cloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeni.

Authors:  Krista M Sumby; Angela H Matthews; Paul R Grbin; Vladimir Jiranek
Journal:  Appl Environ Microbiol       Date:  2009-09-04       Impact factor: 4.792

9.  A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163.

Authors:  María de la Luz Mohedano; Pasquale Russo; Vivian de Los Ríos; Vittorio Capozzi; Pilar Fernández de Palencia; Giuseppe Spano; Paloma López
Journal:  Open Biol       Date:  2014-02-26       Impact factor: 6.411

10.  Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ.

Authors:  Carlo Giuseppe Rizzello; Thomas Mueller; Rossana Coda; Franziska Reipsch; Luana Nionelli; José Antonio Curiel; Marco Gobbetti
Journal:  Microb Cell Fact       Date:  2013-11-11       Impact factor: 5.328
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