These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
106 related articles for article (PubMed ID: 14418764)
1. [Contribution to the recognition of biological acid decomposition in non-fermented and fermented fruit juices and wines. II. On the growth-promoting effect of yeast extract on some lactic acid bacteria, which produce the biological acid decomposition in wines]. LUETHI H; VETSCH U Mitt Geb Lebensmittelunters Hyg; 1959; 50():264-75. PubMed ID: 14418764 [No Abstract] [Full Text] [Related]
2. Lactic acid bacteria in the quality improvement and depreciation of wine. Lonvaud-Funel A Antonie Van Leeuwenhoek; 1999; 76(1-4):317-31. PubMed ID: 10532386 [TBL] [Abstract][Full Text] [Related]
3. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation. Gaglio R; Pescuma M; Madrid-Albarrán Y; Franciosi E; Moschetti G; Francesca N; Mozzi F; Settanni L Int J Food Microbiol; 2021 Sep; 354():109248. PubMed ID: 34059319 [TBL] [Abstract][Full Text] [Related]
4. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli. Lim SB; Tingirikari JM; Kwon YW; Li L; Kim GE; Han NS J Microbiol Biotechnol; 2017 Feb; 27(2):226-233. PubMed ID: 27780959 [TBL] [Abstract][Full Text] [Related]
5. Chemical characterization of wines fermented with various malo-lactic bacteria. Pilone GJ; Kunkee RE; Webb AD Appl Microbiol; 1966 Jul; 14(4):608-15. PubMed ID: 5927037 [TBL] [Abstract][Full Text] [Related]
6. Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation. Cañas PM; Romero EG; Pérez-Martín F; Seseña S; Palop ML Food Sci Technol Int; 2015 Apr; 21(3):203-12. PubMed ID: 24583599 [TBL] [Abstract][Full Text] [Related]
7. Acetaldehyde metabolism by wine lactic acid bacteria. Osborne JP; Mira de Orduña R; Pilone GJ; Liu SQ FEMS Microbiol Lett; 2000 Oct; 191(1):51-5. PubMed ID: 11004399 [TBL] [Abstract][Full Text] [Related]
8. Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria. Lee JE; Hwang GS; Lee CH; Hong YS J Agric Food Chem; 2009 Nov; 57(22):10772-83. PubMed ID: 19919120 [TBL] [Abstract][Full Text] [Related]
9. Resistance screening essay of wine lactic acid bacteria on lysozyme: efficacy of lysozyme in unclarified grape musts. Delfini C; Cersosimo M; Del Prete V; Strano M; Gaetano G; Pagliara A; Ambrò S J Agric Food Chem; 2004 Apr; 52(7):1861-6. PubMed ID: 15053521 [TBL] [Abstract][Full Text] [Related]
10. Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe. Nyanga LK; Nout MJ; Gadaga TH; Theelen B; Boekhout T; Zwietering MH Int J Food Microbiol; 2007 Nov; 120(1-2):159-66. PubMed ID: 17904237 [TBL] [Abstract][Full Text] [Related]
11. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Moreno-Arribas MV; Polo MC Food Microbiol; 2008 Oct; 25(7):875-81. PubMed ID: 18721676 [TBL] [Abstract][Full Text] [Related]
12. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Di Cagno R; Minervini G; Rizzello CG; De Angelis M; Gobbetti M Food Microbiol; 2011 Aug; 28(5):1062-71. PubMed ID: 21569953 [TBL] [Abstract][Full Text] [Related]
13. Role of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria. Andújar-Ortiz I; Pozo-Bayón MA; García-Ruiz A; Moreno-Arribas MV J Agric Food Chem; 2010 Jul; 58(14):8392-9. PubMed ID: 20578762 [TBL] [Abstract][Full Text] [Related]
14. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product. Akabanda F; Owusu-Kwarteng J; Tano-Debrah K; Glover RL; Nielsen DS; Jespersen L Food Microbiol; 2013 Jun; 34(2):277-83. PubMed ID: 23541194 [TBL] [Abstract][Full Text] [Related]
15. Nutrient utilization profile of Saccharomyces Cerevisiae from palm wine in tropical fruit fermentation. Ezeronye OU Antonie Van Leeuwenhoek; 2004 Oct; 86(3):235-9. PubMed ID: 15539927 [TBL] [Abstract][Full Text] [Related]
16. Metabolomic characterization of malolactic fermentation and fermentative behaviors of wine yeasts in grape wine. Son HS; Hwang GS; Park WM; Hong YS; Lee CH J Agric Food Chem; 2009 Jun; 57(11):4801-9. PubMed ID: 19441817 [TBL] [Abstract][Full Text] [Related]
17. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition. López de Lerma N; Peinado RA Int J Food Microbiol; 2011 Jan; 145(1):342-8. PubMed ID: 21215485 [TBL] [Abstract][Full Text] [Related]
18. Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Franco W; Pérez-Díaz IM Food Microbiol; 2012 Dec; 32(2):338-44. PubMed ID: 22986199 [TBL] [Abstract][Full Text] [Related]
19. Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina. Combina M; Elía A; Mercado L; Catania C; Ganga A; Martinez C Int J Food Microbiol; 2005 Apr; 99(3):237-43. PubMed ID: 15808358 [TBL] [Abstract][Full Text] [Related]
20. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Mesas JM; Rodríguez MC; Alegre MT Lett Appl Microbiol; 2011 Mar; 52(3):258-68. PubMed ID: 21204877 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]