Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: A framework for selection of new starter cultures

Journal of Applied Microbiology

Volumn 108, Issue 1, 2010, Pages 285-298

  Solieri, L ^a   Genova, F ^b   De Paola, M ^b   Giudici, P ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b S Polo   (Italy)

Author keywords

16S ARDRA; Malolactic fermentation; Oenococcus oeni; RAPD; Starter selection; Wine

Indexed keywords

BACILLI; DNA SEQUENCES; FERMENTATION; FOOD PROCESSING; GENE ENCODING; LACTIC ACID; RNA; STARTERS;

16S AMPLIFIED RIBOSOMAL DNA RESTRICTION ANALYSE; BACTERIUM STRAIN; DNA RESTRICTION ANALYSIS; LACTIC ACID BACTERIA; MALOLACTIC FERMENTATION; OENOCOCCUS OENI; RAPD; RIBOSOMAL DNA; STARTER SELECTION; TECHNOLOGICAL PROPERTIES;

WINE;

ALCOHOL;

BACTERIUM; BIOTECHNOLOGY; FERMENTATION; GENETIC VARIATION; ISOLATED POPULATION; METABOLISM; MICROBIAL ACTIVITY; PHENOTYPE; RNA; SPECIES DIVERSITY;

AMPLIFIED RIBOSOMAL DNA RESTRICTION ANALYSIS; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BIOTECHNOLOGY; FERMENTATION; GENETIC VARIABILITY; GENOTYPE; MALOLACTIC FERMENTATION; NONHUMAN; OENOCOCCUS OENI; PH MEASUREMENT; PHENOTYPIC VARIATION; RANDOM AMPLIFIED POLYMORPHIC DNA; STARTER CULTURE; WINE;

OENOCOCCUS OENI;

EID: 72449201626     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04428.x     Document Type: Article

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