Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation

FEMS Microbiology Letters

Volumn 263, Issue 2, 2006, Pages 183-188

  Guilloux Benatier, Michèle ^a   Remize, Fabienne ^b   Gal, Laurent ^b   Guzzo, Jean ^b   Alexandre, Hervé ^a,c  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Lactic acid bacteria; Nitrogen metabolism; PEP4; Peptide; Proteinase A; Wine; Yeast

Indexed keywords

ALCOHOL; AMINO ACID; NITROGEN; PROTEINASE;

AMINO ACID COMPOSITION; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM MUTANT; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; GENE; GENE DELETION; INOCULATION; NONHUMAN; OENOCOCCUS OENI; PRIORITY JOURNAL; PROTEIN DEGRADATION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

AMINO ACIDS; ENDOPEPTIDASES; FERMENTATION; GRAM-POSITIVE COCCI; MALATE DEHYDROGENASE; MALATES; NITROGEN; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; WINE;

OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE;

EID: 33748791441     PISSN: 03781097     EISSN: 15746968     Source Type: Journal    
DOI: 10.1111/j.1574-6968.2006.00417.x     Document Type: Article

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