Biosorption of copper by wine-relevant lactobacilli

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 126-131

  Schut, Sina ^a   Zauner, Stephan ^a   Hampel, Gabriele ^a   König, Helmut ^a   Claus, Harald ^a  

^a JOHANNES GUTENBERG UNIVERSITY   (Germany)

Author keywords

Copper removal; Lactobacillus; Must; S layer; Wine

Indexed keywords

CARBOXYLIC ACID; COPPER; METAL ION; PHENOL DERIVATIVE; PROTEINASE K;

ADSORPTION; ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BIOSORPTION; CONTROLLED STUDY; ENVIRONMENT; GRAPE JUICE; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS CASEI; LACTOBACILLUS DIOLOVORANS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HILGARDII; LACTOBACILLUS PLANTARUM; LACTOBACILLUS VINI; METAL BINDING; NONHUMAN; PH; WINE;

ADSORPTION; COPPER; CULTURE MEDIA; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; VITIS; WINE;

LACTOBACILLUS; LACTOBACILLUS BUCHNERI; VITACEAE;

EID: 79951554213     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.039     Document Type: Article

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