Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine

Applied Microbiology and Biotechnology

Volumn 92, Issue 3, 2011, Pages 441-447

  Bartowsky, Eveline J ^a   Borneman, Anthony R ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Genomics; Malolactic fermentation; Microarrays; Oenococcus oeni; Wine aroma

Indexed keywords

AROMA COMPOUNDS; DEACIDIFICATION; DETECTION THRESHOLD; GENOME SEQUENCING; GENOMIC DIVERSITY; GENOMICS; GLYCOSIDASES; L-LACTIC ACID; L-MALIC ACID; LACTIC ACID BACTERIA; MALOLACTIC FERMENTATION; METABOLIC ACTIVITY; MICROBIAL STABILITY; OENOCOCCUS OENI; PHENOTYPIC VARIATIONS; RED WINE; SENSORY ATTRIBUTES; SENSORY PROPERTIES; VOLATILE COMPOUNDS; WINE AROMA;

AMINO ACIDS; BACILLI; CARBOHYDRATES; CARBON DIOXIDE; CARBOXYLATION; ENZYMES; FERMENTATION; GENES; LACTIC ACID; MAGNETIC LEAKAGE; METABOLISM; MICROARRAYS; PHYSIOLOGY; VOLATILE ORGANIC COMPOUNDS;

WINE;

FLAVORING AGENT; MALIC ACID;

ACIDIFICATION; AMINO ACID; ARRAY; BACTERIUM; CARBOHYDRATE; CARBON DIOXIDE; FERMENTATION; GENOME; GENOMICS; HYBRIDIZATION; METABOLISM; ORGANIC ACID; PH; SECONDARY METABOLITE; STABILIZATION; VOLATILE SUBSTANCE;

BACTERIAL METABOLISM; BACTERIUM CULTURE; CONCENTRATION (PARAMETERS); DECARBOXYLATION; FERMENTATION; GENE MAPPING; GENE SEQUENCE; GENETIC VARIABILITY; GENOMICS; MALOLACTIC FERMENTATION; NONHUMAN; ODOR; OENOCOCCUS OENI; PHENOTYPE; PHYSICAL CHEMISTRY; REVIEW; WINE;

CARBON DIOXIDE; FERMENTATION; GENETIC VARIATION; LACTIC ACID; MALATES; OENOCOCCUS; VOLATILE ORGANIC COMPOUNDS; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI;

EID: 82355175935     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-011-3546-2     Document Type: Review

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