206 related articles for article (PubMed ID: 15053521)
1. 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]
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. Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.
Isabel L; Santamaria P; Tenorio C; Garijo P; Gutierrez AR; Lopez R
J Microbiol Biotechnol; 2009 Sep; 19(9):1005-12. PubMed ID: 19809259
[TBL] [Abstract][Full Text] [Related]
4. Lactic acid bacteria associated with wine grapes from several Australian vineyards.
Bae S; Fleet GH; Heard GM
J Appl Microbiol; 2006 Apr; 100(4):712-27. PubMed ID: 16553726
[TBL] [Abstract][Full Text] [Related]
5. Biogenic amines in wines from three Spanish regions.
Landete JM; Ferrer S; Polo L; Pardo I
J Agric Food Chem; 2005 Feb; 53(4):1119-24. PubMed ID: 15713028
[TBL] [Abstract][Full Text] [Related]
6. Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures.
Pozo-Bayón MA; G-Alegría E; Polo MC; Tenorio C; Martín-Alvarez PJ; Calvo de la Banda MT; Ruiz-Larrea F; Moreno-Arribas MV
J Agric Food Chem; 2005 Nov; 53(22):8729-35. PubMed ID: 16248578
[TBL] [Abstract][Full Text] [Related]
7. The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria.
Guzzo F; Cappello MS; Azzolini M; Tosi E; Zapparoli G
Int J Food Microbiol; 2011 Aug; 148(3):184-90. PubMed ID: 21683465
[TBL] [Abstract][Full Text] [Related]
8. Vanillin production from simple phenols by wine-associated lactic acid bacteria.
Bloem A; Bertrand A; Lonvaud-Funel A; de Revel G
Lett Appl Microbiol; 2007 Jan; 44(1):62-7. PubMed ID: 17209816
[TBL] [Abstract][Full Text] [Related]
9. Genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genes.
Knoll C; Divol B; du Toit M
Food Microbiol; 2008 Dec; 25(8):983-91. PubMed ID: 18954734
[TBL] [Abstract][Full Text] [Related]
10. Which lactic acid bacteria are responsible for histamine production in wine?
Landete JM; Ferrer S; Pardo I
J Appl Microbiol; 2005; 99(3):580-6. PubMed ID: 16108800
[TBL] [Abstract][Full Text] [Related]
11. Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine.
Rojo-Bezares B; Sáenz Y; Poeta P; Zarazaga M; Ruiz-Larrea F; Torres C
Int J Food Microbiol; 2006 Oct; 111(3):234-40. PubMed ID: 16876896
[TBL] [Abstract][Full Text] [Related]
12. 16S-ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine.
Rodas AM; Ferrer S; Pardo I
Syst Appl Microbiol; 2003 Sep; 26(3):412-22. PubMed ID: 14529184
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria.
Rojo-Bezares B; Sáenz Y; Zarazaga M; Torres C; Ruiz-Larrea F
Int J Food Microbiol; 2007 May; 116(1):32-6. PubMed ID: 17320991
[TBL] [Abstract][Full Text] [Related]
15. Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell.
Coulon J; Houlès A; Dimopoulou M; Maupeu J; Dols-Lafargue M
Int J Food Microbiol; 2012 Sep; 159(1):25-9. PubMed ID: 22938835
[TBL] [Abstract][Full Text] [Related]
16. Selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria.
Enrique M; Manzanares P; Yuste M; Martínez M; Vallés S; Marcos JF
Food Microbiol; 2009 May; 26(3):340-6. PubMed ID: 19269579
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Molecular characterization of lactic acid populations associated with wine spoilage.
Beneduce L; Spano G; Vernile A; Tarantino D; Massa S
J Basic Microbiol; 2004; 44(1):10-6. PubMed ID: 14768022
[TBL] [Abstract][Full Text] [Related]
19. Tannase activity by lactic acid bacteria isolated from grape must and wine.
Vaquero I; Marcobal A; Muñoz R
Int J Food Microbiol; 2004 Nov; 96(2):199-204. PubMed ID: 15364474
[TBL] [Abstract][Full Text] [Related]
20. Determination of the essential nutrient requirements of wine-related bacteria from the genera Oenococcus and Lactobacillus.
Terrade N; Mira de Orduña R
Int J Food Microbiol; 2009 Jul; 133(1-2):8-13. PubMed ID: 19446351
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]