Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan

Letters in Applied Microbiology

Volumn 47, Issue 2, 2008, Pages 134-139

  Yanagida, F ^a   Srionnual, S ^a   Chen, Y S ^b  

^a UNIVERSITY OF YAMANASHI   (Japan)

^b MING CHUAN UNIVERSITY   (Taiwan)

Author keywords

Bacteriocin like inhibitory substance; Japan; Koshu; Lactic acid bacteria; Wine

Indexed keywords

BACTERIA; FRUITS; GENE ENCODING; LABORATORIES; LACTIC ACID;

ACID PRODUCING; BACTERIOCIN-LIKE INHIBITORY SUBSTANCE; BACTERIOCINS; GRAPE BERRY; GRAPE CULTIVARS; JAPAN; KOSHU; LACTIC ACID BACTERIA; RESTRICTION FRAGMENT LENGTH POLYMORPHISM ANALYSIS; WINE GRAPES;

WINE;

RIBOSOME DNA;

BACTERIA; DNA; FRUITS; LACTIC ACID; ORCHARDS; PLANT CELL CULTURE;

ANTIMICROBIAL ACTIVITY; BACTERIUM; CULTIVAR; DNA; FRUIT; INHIBITOR; ORGANIC ACID; VINEYARD;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEMICAL ANALYSIS; CLIMBING PLANT; GRAPE; JAPAN; LACTIC ACID BACTERIUM; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE;

ASIA; CHUBU; EURASIA; FAR EAST; HONSHU; JAPAN; YAMANASHI;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LEUCONOSTOC PSEUDOMESENTEROIDES; VITACEAE; VITIS VINIFERA;

EID: 48749115603     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2008.02398.x     Document Type: Article

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