A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters

International Journal of Food Microbiology

Volumn 105, Issue 3, 2005, Pages 463-470

  Coucheney, Françoise ^a   Desroche, Nicolas ^a   Bou, Magali ^b   Tourdot Maréchal, Raphaëlle ^a   Dulau, Laurent ^b   Guzzo, Jean ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b LALLEMAND SAS   (France)

Author keywords

Malolactic and ATPase activities; Malolactic starter; Oenococcus oeni; Small heat shock protein

Indexed keywords

ADENOSINE TRIPHOSPHATASE; HEAT SHOCK PROTEIN; MALIC ACID;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BIOCHEMISTRY; CORRELATION ANALYSIS; ENZYME ACTIVITY; FERMENTATION TECHNIQUE; GROWTH RATE; IMMUNOBLOTTING; INOCULATION; KINETICS; LACTIC ACID BACTERIUM; MALOLACTIC FERMENTATION; MOLECULAR BIOLOGY; NONHUMAN; OENOCOCCUS OENI; PH; PHYSIOLOGY; PROTEIN EXPRESSION; RED WINE; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STATISTICAL SIGNIFICANCE;

ADENOSINE TRIPHOSPHATASES; BLOTTING, WESTERN; FERMENTATION; FOOD MICROBIOLOGY; HEAT-SHOCK PROTEINS; HYDROGEN-ION CONCENTRATION; KINETICS; LACTIC ACID; LEUCONOSTOC; MALATES; POLYMERASE CHAIN REACTION; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI;

EID: 28444455603     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.04.023     Document Type: Article

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