Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area

International Journal of Food Microbiology

Volumn 136, Issue 1, 2009, Pages 123-128

  Vigentini, Ileana ^a   Picozzi, Claudia ^a   Tirelli, Antonio ^a   Giugni, Anna ^b   Foschino, Roberto ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b Fondazione Fojanini di Studi Superiori   (Italy)

Author keywords

Malolactic fermentation; Nebbiolo; Oenococcus oeni; Psychrotrophic character; Valtellina; Wine

Indexed keywords

PHENETHYLAMINE; TYRAMINE;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; BACTERIUM ISOLATION; COLD CLIMATE; CONTROLLED STUDY; FOOD ANALYSIS; GENETIC IDENTIFICATION; GENETIC TRAIT; GENETIC VARIABILITY; GENOTYPE; ITALY; MOLECULAR TYPING; NATIVE SPECIES; NONHUMAN; OENOCOCCUS OENI; PHENOTYPE; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RANDOM AMPLIFIED POLYMORPHIC DNA; RED WINE; STRAIN DIFFERENCE; TEMPERATURE DEPENDENCE; VINICULTURE;

BACTERIAL TYPING TECHNIQUES; BIODIVERSITY; COLD CLIMATE; DNA, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FERMENTATION; FOOD MICROBIOLOGY; GENETIC VARIATION; GENOTYPE; ITALY; LEUCONOSTOC; OENOCOCCUS; PHENOTYPE; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; SPECIES SPECIFICITY; WINE;

OENOCOCCUS OENI;

EID: 70350328160     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.09.009     Document Type: Article

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