Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology

Journal of Applied Microbiology

Volumn 99, Issue 5, 2005, Pages 1061-1069

  Grimaldi, A ^a   Bartowsky, E ^b   Jiranek, Vladimir ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Aroma; Flavour; Glycosidase; Lactic acid bacteria; Malolactic fermentation; Wine

Indexed keywords

BACTERIA; ETHANOL; FRUIT JUICES; GLUCOSE; HYDROLYSIS; LACTIC ACID; STRAIN;

APPLE JUICE; AROMA; ASSAY BUFFER; CONDITION; GLYCOSIDASES; LACTIC ACID BACTERIA; LACTOBACILLUS SPP; MALOLACTIC FERMENTATION; PEDIOCOCCUS; WINE INDUSTRY;

WINE;

ALCOHOL; FRUCTOSE; GLUCOPYRANOSIDE; GLUCOSE; GLYCOSIDASE;

FERMENTATION;

APPLE JUICE; AROMA; ARTICLE; ENZYME ACTIVITY; ENZYME SUBSTRATE; FERMENTATION; FLAVOR; LACTIC ACID BACTERIUM; LACTOBACILLUS; NONHUMAN; PEDIOCOCCUS; PH; STRAIN DIFFERENCE; TEMPERATURE; WINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; MALUS X DOMESTICA; PEDIOCOCCUS;

EID: 23144458495     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02707.x     Document Type: Article

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