Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

International Journal of Food Microbiology

Volumn 244, Issue , 2017, Pages 11-18

  Berbegal, Carmen ^a   Benavent Gil, Yaiza ^a   Navascués, Eva ^b   Calvo, Almudena ^c   Albors, Clara ^c   Pardo, Isabel ^a   Ferrer, Sergi ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^c Finca y Bodega Pago de Carraovejas   (Spain)

Author keywords

Biogenic amines; Histamine; Malolactic fermentation; O. oeni; Starter culture

Indexed keywords

HISTAMINE; LACTIC ACID; MALATE DEHYDROGENASE; MALIC ACID; MALIC ACID DERIVATIVE; MALOLACTIC ENZYME; RNA 16S;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; COLONY FORMING UNIT; CONTROLLED STUDY; ENZYME ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LIMIT OF QUANTITATION; NONHUMAN; OENOCOCCUS OENI; RED WINE; RESTRICTION MAPPING; STARTER CULTURE; SYNTHESIS; BIOSYNTHESIS; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; METABOLISM; MICROBIOLOGY; OENOCOCCUS; PHYSIOLOGY; RANDOM AMPLIFIED POLYMORPHIC DNA; SPAIN; WINE;

FERMENTATION; FOOD MICROBIOLOGY; HISTAMINE; LACTIC ACID; MALATE DEHYDROGENASE; MALATES; OENOCOCCUS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; SPAIN; WINE;

EID: 85007578901     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.12.013     Document Type: Article

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