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Literature DB >> 6052634

The growth factor and amino acid requirements of species of the genus Leuconostoc, including Leuconostoc paramesenteroides (sp.nov.) and Leuconostoc oenos.

E I Garvie.

Abstract

Entities: Species

Mesh：

Substances：

Year: 1967 PMID： 6052634 DOI： 10.1099/00221287-48-3-439

Source DB: PubMed Journal: J Gen Microbiol ISSN： 0022-1287

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13 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

2. Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate chardonnay.

Authors: Delphine Jussier; Amélie Dubé Morneau; Ramón Mira de Orduña
Journal: Appl Environ Microbiol Date: 2006-01 Impact factor: 4.792

3. Development of a Chemically Defined Medium for the Growth of Leuconostoc mesenteroides.

Authors: C Foucaud; A Francois; J Richard
Journal: Appl Environ Microbiol Date: 1997-01 Impact factor: 4.792

4. Production of Leuconostoc oenos Biomass under pH Control.

Authors: C P Champagne; N Gardner; G Doyon
Journal: Appl Environ Microbiol Date: 1989-10 Impact factor: 4.792

Review 5. Peptidoglycan types of bacterial cell walls and their taxonomic implications.

Authors: K H Schleifer; O Kandler
Journal: Bacteriol Rev Date: 1972-12

6. The citrate metabolic pathway in Leuconostoc mesenteroides: expression, amino acid synthesis, and alpha-ketocarboxylate transport.

Authors: C Marty-Teysset; J S Lolkema; P Schmitt; C Diviès; W N Konings
Journal: J Bacteriol Date: 1996-11 Impact factor: 3.490

The growth factor and amino acid requirements of species of the genus Leuconostoc, including Leuconostoc paramesenteroides (sp.nov.) and Leuconostoc oenos.

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

2. Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate chardonnay.

3. Development of a Chemically Defined Medium for the Growth of Leuconostoc mesenteroides.

4. Production of Leuconostoc oenos Biomass under pH Control.

Review 5. Peptidoglycan types of bacterial cell walls and their taxonomic implications.

6. The citrate metabolic pathway in Leuconostoc mesenteroides: expression, amino acid synthesis, and alpha-ketocarboxylate transport.

7. Effect of dipeptides on the growth of Oenococcus oeni in synthetic medium deprived of amino acids.

8. Protease production by Leuconostoc oenos strains isolated from wine.

Review 9. The genus Weissella: taxonomy, ecology and biotechnological potential.

Review 10. Weissella: An Emerging Bacterium with Promising Health Benefits.