Molecular and biochemical diversity of Oenococcus oeni strains isolated during spontaneous malolactic fermentation of Malvasia Nera wine

Systematic and Applied Microbiology

Volumn 33, Issue 8, 2010, Pages 461-467

  Cappello, Maria Stella ^a   Zapparoli, Giacomo ^b   Stefani, Debora ^a   Logrieco, Antonio ^c  

^a CNR   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

^c INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Glucosidase; AFLP; Esterase; Malolactic fermentation; Malvasia nera wine; Oenococcus oeni; Protease

Indexed keywords

ACETALDEHYDE; ARGININE; BETA GLUCOSIDASE; CITRIC ACID; ESTERASE; MALIC ACID; PROTEINASE; RIBOSOME DNA;

AMPLIFIED FRAGMENT LENGTH POLYMORPHISM; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; DNA SEQUENCE; ENZYME ACTIVITY; FERMENTATION; GENETIC VARIABILITY; GENOTYPE; NONHUMAN; OENOCOCCUS OENI; PHYLOGENETIC TREE; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; SEQUENCE HOMOLOGY; WINE;

AMPLIFIED FRAGMENT LENGTH POLYMORPHISM ANALYSIS; BETA-GLUCOSIDASE; ESTERASES; FERMENTATION; FOOD MICROBIOLOGY; GENETIC VARIATION; ITALY; MALATE DEHYDROGENASE; OENOCOCCUS; PEPTIDE HYDROLASES; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; WINE;

OENOCOCCUS OENI;

EID: 78649699406     PISSN: 07232020     EISSN: 16180984     Source Type: Journal    
DOI: 10.1016/j.syapm.2010.09.003     Document Type: Article

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