Factors influencing the production of volatile phenols by wine lactic acid bacteria

International Journal of Food Microbiology

Volumn 145, Issue 2-3, 2011, Pages 471-475

  Silva, Isa ^a   Campos, Francisco M ^a   Hogg, Tim ^a   Couto, José António ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Lactic acid bacteria; NAD+ NADH balance; P Coumaric acid; Volatile phenols; Wine

Indexed keywords

4 ETHYLPHENOL; FRUCTOSE; GLUCOSE; MALIC ACID; MANNITOL; NICOTINAMIDE ADENINE DINUCLEOTIDE; PHENOL;

ANAEROBIC GROWTH; ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; ENVIRONMENTAL FACTOR; INTRACELLULAR BACTERIUM; LACTIC ACID BACTERIUM; LACTOBACILLUS COLLINOIDES; LACTOBACILLUS PLANTARUM; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; PH;

AEROBIOSIS; ANAEROBIOSIS; CULTURE MEDIA; FOOD MICROBIOLOGY; FRUCTOSE; GLUCOSE; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; MALATES; OXYGEN; PHENOLS; VOLATILE ORGANIC COMPOUNDS; WINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; PEDIOCOCCUS PENTOSACEUS;

EID: 79952190428     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.01.029     Document Type: Article

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