Literature DB >> 16348302

Isolation and enological characterization of malolactic bacteria from the vineyards of northwestern Spain.

C Sieiro1, J Cansado, D Agrelo, J B Velázquez, T G Villa.   

Abstract

Thirty-five strains of malolactic bacteria were isolated from grapes and alcoholic and malolactic fermentations in two vineyards from northwestern Spain. These belonged to six species of the genera Lactobacillus and Leuconostoc. The results of their partial enological characterization showed that 47.5% utilized more than 80% of the initial malic acid.

Entities:  

Year:  1990        PMID： 16348302      PMCID： PMC184871          DOI： 10.1128/aem.56.9.2936-2938.1990

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


  5 in total

1.  Evaluation of Malolactic Bacteria Isolated from Oregon Wines.

Authors:  T Henick-Kling; W E Sandine; D A Heatherbell
Journal:  Appl Environ Microbiol       Date:  1989-08       Impact factor: 4.792

2.  Occurrence of lactic Acid bacteria during the different stages of vinification and conservation of wines.

Authors:  S Lafon-Lafourcade; E Carre; P Ribéreau-Gayon
Journal:  Appl Environ Microbiol       Date:  1983-10       Impact factor: 4.792

3.  Inhibition of alcoholic fermentation of grape must by Fatty acids produced by yeasts and their elimination by yeast ghosts.

Authors:  S Lafon-Lafourcade; C Geneix; P Ribéreau-Gayon
Journal:  Appl Environ Microbiol       Date:  1984-06       Impact factor: 4.792

4.  [Taxonomic study of epiphyte lactic bacteria in grapes in Galicia].

Authors:  D Agrelo; E Longo; P Combarro; M J Garrido; T G Villa
Journal:  Microbiologia       Date:  1987-10

5.  Influence of different yeasts on the growth of lactic acid bacteria in wine.

Authors:  J C Fornachon
Journal:  J Sci Food Agric       Date:  1968-07       Impact factor: 3.638
  5 in total
  3 in total

1.  Energy conservation in malolactic fermentation by Lactobacillus plantarum and Lactobacillus sake.

Authors:  S Kolb; H Otte; B Nagel; B Schink
Journal:  Arch Microbiol       Date:  1992       Impact factor: 2.552

2.  Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine.

Authors:  Silvia Jane Lombardi; Gianfranco Pannella; Massimo Iorizzo; Bruno Testa; Mariantonietta Succi; Patrizio Tremonte; Elena Sorrentino; Massimo Di Renzo; Daniela Strollo; Raffaele Coppola
Journal:  Microorganisms       Date:  2020-04-04

3.  Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety.

Authors:  Jacobo López-Seijas; Belén García-Fraga; Abigail F da Silva; Xavier Zas-García; Lucía C Lois; Ana Gago-Martínez; José Manuel Leão-Martins; Carmen Sieiro
Journal:  Foods       Date:  2020-01-17
  3 in total

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