Tannase activity by lactic acid bacteria isolated from grape must and wine

International Journal of Food Microbiology

Volumn 96, Issue 2, 2004, Pages 199-204

  Vaquero, Ignacio ^a   Marcobal, Ángela ^a   Muñoz, Rosario ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Lactic acid bacteria; Lactobacillus plantarum; Tannase; Wine; Wine haze

Indexed keywords

HYDROLASE; TANNIN ACYL HYDROLASE; TANNIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BACTERIUM ISOLATION; DNA SEQUENCE; ENZYME ACTIVITY; GRAPE MUST; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; NONHUMAN; OENOCOCCUS; PEDIOCOCCUS; POLYMERASE CHAIN REACTION; SPECTROPHOTOMETRY; WINE;

BASE SEQUENCE; CARBOXYLIC ESTER HYDROLASES; DNA, BACTERIAL; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; LACTOBACILLUS PLANTARUM; POLYMERASE CHAIN REACTION; TANNINS; VITIS; WINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; OENOCOCCUS; PEDIOCOCCUS; VITIS SP.;

EID: 4444292447     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.04.004     Document Type: Article

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