Are Enterococcus populations present during malolactic fermentation of red wine safe?

Food Microbiology

Volumn 42, Issue , 2014, Pages 95-101

  Pérez Martín, Fátima ^a   Seseña, Susana ^a   Izquierdo, Pedro Miguel ^b,c   Palop, María Llanos ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Institute of Vine and Wine of Castilla La Mancha   (Spain)

^c Scientific and Technological Park of Albacete   (Spain)

Author keywords

Antibiotic resistance; Biogenic amines; Enterococcus; Malolactic fermentation; Virulence genes

Indexed keywords

BACTERIAL PROTEIN; BIOGENIC AMINE;

ANALYSIS; BIODIVERSITY; CLASSIFICATION; ENTEROCOCCUS; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PHYLOGENY; POLYMERASE CHAIN REACTION; WINE;

BACTERIAL PROTEINS; BIODIVERSITY; BIOGENIC AMINES; ENTEROCOCCUS; FERMENTATION; PHYLOGENY; POLYMERASE CHAIN REACTION; WINE;

EID: 84897090567     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.03.001     Document Type: Article

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