Presence of lactic bacteria in the air of a winery during the vinification period

International Journal of Food Microbiology

Volumn 136, Issue 1, 2009, Pages 142-146

  Garijo, P ^a   Lopez R ^a   Santamaria P ^a   Ocon E ^b   Olarte, C ^b   Sanz, S ^b   Gutierrez A R ^b  

^a Ctra Burgos Km 6   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Air; Lactic acid bacteria; Malolactic fermentation; Winery

Indexed keywords

AIR SAMPLING; AIRBORNE MICROORGANISM; ARTICLE; BACTERIUM CONTAMINATION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CLONING; CONTROLLED STUDY; FERMENTATION; GRAPE MUST; LACTIC ACID BACTERIUM; MOLECULAR EVOLUTION; NONHUMAN; SPAIN; SPECIES IDENTIFICATION; VINICULTURE; WINE;

AIR MICROBIOLOGY; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; MALATE DEHYDROGENASE; OENOCOCCUS; SPAIN; TIME FACTORS; WINE;

BACTERIA (MICROORGANISMS); VITACEAE;

EID: 70350334483     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.08.018     Document Type: Article

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