Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing

European Food Research and Technology

Volumn 222, Issue 5-6, 2006, Pages 686-691

  Tiitinen, Katja ^a   Vahvaselkä, Marjatta ^b   Hakala, Mari ^a   Laakso, Simo ^b   Kallio, Heikki ^a  

^a UNIVERSITY OF TURKU   (Finland)

^b AALTO UNIVERSITY   (Finland)

Author keywords

Fruit acids; Hippopha rhamnoides L.; Malolactic fermentation (MLF); Sea buckthorn; Sensory quality

Indexed keywords

BACTERIA (MICROORGANISMS); HIPPOPHAE RHAMNOIDES; OENOCOCCUS OENI; RHAMNACEAE;

EID: 33644916429     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0163-2     Document Type: Article

References (25)

1. Ma Z, Cui Y, Feng G (1989) In: Proceedings of internationl symposium on Sea Buckthorn (H. Rhamnoides L.), Xian, China, pp 106-112
2. Tang X, Kälviäinen N, Tuorila H (2001) Lebensm Wiss Technol 34:102-110
3. Tiitinen KM, Hakala MA, Kallio HP (2005) J Agric Food Chem 53:1692-1699
4. Zhang W, Yan J, Duo J, Ren B, Guo J (1989) In: Proceedings of internationl symposium on Sea Buckthorn (H. Rhamnoides L.), Xian, China, pp 96-105
5. Kallio H, Yang B, Tahvonen R, Hakala M (1999) International Workshop on Seabuckthorn (IWS-99), Beijing, China, pp 17-23
6. Kallio H, Yang BR, Peippo P (2002) J Agric Food Chem 50:6136-6142
7. Rösch D, Bergman M, Knorr D, Kroh LW (2003) J Agric Food Chem 51:4233-4239
8. Yang B (2001) 110. Lipophilic components of sea buckthorn (Hippophaë rhamnoides) seeds and berries, University of Turku, Turku, Finland
9. Yang B, Kallio HP (2001) J Agric Food Chem 49:1939-1947
10. Beelman RB, Gallander JF (1979) Adv Food Res 25:1-53
11. Kunkee RE (1967) Adv Appl Microbiol 9:235-279
12. Latbn-Lafourcade S (1975) Factors of the Malo-lactic Fermentation of Wines. In: Carr J, Cutting C, Whiting G (eds) Lactic acid bacteria in beverages and food, Academic Press, London, Great Britain, pp 43-53
13. Viljakainen S, Laakso S (2000) Eur Food Res Technol 211:438-442
14. Viljakainen S, Laakso S (2002) Eur Food Res Technol 214:412-417
15. Christie WW(1989)Fatty acids andlipids: Structures,extraction and fractionation into classes. In Christie W (ed) Gas chromatography and lipids, The Oily Press Ltd., Glasgow, Great Britain
16. Herrero M, Garcia L, Diaz M (2003) J Ind Microbiol Biotechnol 30:699-704
17. Wibowo D, Fleet G, Lee T, Eschenbruch R (1988) J Appl Bacteriol 64:421-428
18. Maicas S, Natividad À, Ferrer S, Pardo I (2000) World J Microbiol Ttechnol 16:805-810
19. Prahl C, Nielsen J (1993) A method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated starter culture. Internationl Patent no. WO 93/20180
20. Henick-Kling T (1990) pH and regulation of malo-lactic activity in Leuconostoc oenos. In Comptes rendus du 4e Symposium International d'OEnologie, Bordeaux, pp 320-325
21. Guinard JX, Pangborn RM, Lewis MJ (1986) J Sci Food Agric 37:811-817
22. Sowalsky RA, Noble AC (1998) Chem Senses 23:343-349
23. Hartwig P, McDaniel MR (1995) J Food Sci 60:384-388
24. Lawless HT, Horne J, Giasi P (1996) Chem Sens 21:397-403
25. Kallithraka S, Bakker J, Clifford MN (1997) J Food Sci 62:416-420