Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation

Food Microbiology

Volumn 57, Issue , 2016, Pages 187-194

  Berbegal, Carmen ^a,c   Peña, Nuria ^a   Russo, Pasquale ^a,d   Grieco, Francesco ^b   Pardo, Isabel ^c   Ferrer, Sergi ^c   Spano, Giuseppe ^a   Capozzi, Vittorio ^a,d  

^a UNIVERSITY OF FOGGIA   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^c UNIVERSITY OF VALENCIA   (Spain)

^d Promis Biotech Srl   (Italy)

Author keywords

Co inoculation; Lactobacillus plantarum; Saccharomyces cerevisiae; Starter cultures; Wine

Indexed keywords

MALIC ACID DERIVATIVE;

ANALYSIS; CHEMISTRY; EVALUATION STUDY; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; PH; PROCEDURES; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

FERMENTATION; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS PLANTARUM; MALATES; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 84973868631     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.03.002     Document Type: Article

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