Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains

Food Microbiology

Volumn 32, Issue 1, 2012, Pages 32-37

  Sánchez, Ainoa ^a   Coton, Monika ^b   Coton, Emmanuel ^b   Herrero, Mónica ^a   García, Luis A ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

^b ADRIA Normandie   (France)

Author keywords

Cider; Food safety; Indigenous strains; Industrial; Malolactic fermentation; Starter cultures

Indexed keywords

BACTERIAL PROTEIN; LACTIC ACID;

ARTICLE; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS BREVIS; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; OENOCOCCUS; PHYLOGENY; WINE;

BACTERIAL PROTEINS; FERMENTATION; LACTIC ACID; LACTOBACILLUS BREVIS; MOLECULAR SEQUENCE DATA; OENOCOCCUS; PHYLOGENY; WINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS BREVIS; OENOCOCCUS OENI;

EID: 84864333103     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.02.008     Document Type: Article

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