Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction

Food Microbiology

Volumn 27, Issue 1, 2010, Pages 150-157

  Nehme, Nancy ^a   Mathieu, Florence ^b   Taillandier, Patricia ^a  

^a CNRS   (France)

^b UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Co culture; Inhibitory peptidic fraction; Malolactic fermentation; Membrane bioreactor; Oenococcus; Saccharomyces; Sequential culture

Indexed keywords

ALCOHOL; MALIC ACID; MALIC ACID DERIVATIVE; PEPTIDE;

ARTICLE; CHEMISTRY; COCULTURE; CULTURE TECHNIQUE; EVALUATION; FERMENTATION; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; OENOCOCCUS; SACCHAROMYCES CEREVISIAE;

COCULTURE TECHNIQUES; CULTURE TECHNIQUES; ETHANOL; FERMENTATION; MALATES; MOLECULAR WEIGHT; OENOCOCCUS; PEPTIDES; SACCHAROMYCES CEREVISIAE;

BACTERIA (MICROORGANISMS); OENOCOCCUS; OENOCOCCUS OENI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 70449106035     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.09.008     Document Type: Article

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