Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria

Letters in Applied Microbiology

Volumn 54, Issue 3, 2012, Pages 187-194

  Wells, A ^a   Osborne, J P ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Lactobacillus; Malolactic fermentation; Oenococcus oeni; Pediococcus

Indexed keywords

ACETALDEHYDE; BACTERIA; BIODEGRADATION; DEGRADATION; FERMENTATION; LABORATORIES; LACTIC ACID; SPOILAGE; WINE;

EQUIMOLAR CONCENTRATIONS; GROWTH STUDIES; LACTIC ACID BACTERIA; LACTOBACILLUS; LOW CONCENTRATIONS; MALOLACTIC FERMENTATION; OENOCOCCUS OENI; PEDIOCOCCUS; PEDIOCOCCUS PARVULUS; PYRUVIC ACID;

SULFUR DIOXIDE;

ACETALDEHYDE; PYRUVIC ACID; SULFUR DIOXIDE;

ACETALDEHYDE; BACTERIUM; BIODEGRADATION; FERMENTATION; GROWTH RATE; INHIBITION; INHIBITOR; ORGANIC ACID; PH; SULFUR DIOXIDE;

ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; GRAM POSITIVE COCCI; GROWTH INHIBITION; LACTIC ACID BACTERIUM; LACTOBACILLUS HILGARDII; NONHUMAN; OENOCOCCUS OENI; PEDIOCOCCUS DAMNOSUS; PEDIOCOCCUS PARVULUS; PH;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HILGARDII; OENOCOCCUS OENI; PEDIOCOCCUS; PEDIOCOCCUS PARVULUS;

EID: 84856971232     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2011.03193.x     Document Type: Article

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