231 related articles for article (PubMed ID: 21295882)
1. Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria.
García-Ruiz A; Moreno-Arribas MV; Martín-Álvarez PJ; Bartolomé B
Int J Food Microbiol; 2011 Feb; 145(2-3):426-31. PubMed ID: 21295882
[TBL] [Abstract][Full Text] [Related]
2. Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds.
García-Ruiz A; Bartolomé B; Cueva C; Martín-Alvarez PJ; Moreno-Arribas MV
J Appl Microbiol; 2009 Sep; 107(3):1042-53. PubMed ID: 19486417
[TBL] [Abstract][Full Text] [Related]
3. Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.
Silva I; Campos FM; Hogg T; Couto JA
J Appl Microbiol; 2011 Aug; 111(2):360-70. PubMed ID: 21575111
[TBL] [Abstract][Full Text] [Related]
4. Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.
Campos FM; Couto JA; Hogg TA
J Appl Microbiol; 2003; 94(2):167-74. PubMed ID: 12534807
[TBL] [Abstract][Full Text] [Related]
5. Cell membrane damage induced by phenolic acids on wine lactic acid bacteria.
Campos FM; Couto JA; Figueiredo AR; Tóth IV; Rangel AO; Hogg TA
Int J Food Microbiol; 2009 Oct; 135(2):144-51. PubMed ID: 19733929
[TBL] [Abstract][Full Text] [Related]
6. Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine.
Campos FM; Figueiredo AR; Hogg TA; Couto JA
Food Microbiol; 2009 Jun; 26(4):409-14. PubMed ID: 19376463
[TBL] [Abstract][Full Text] [Related]
7. Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
García-Ruiz A; González-Rompinelli EM; Bartolomé B; Moreno-Arribas MV
Int J Food Microbiol; 2011 Aug; 148(2):115-20. PubMed ID: 21641669
[TBL] [Abstract][Full Text] [Related]
8. Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.
Figueiredo AR; Campos F; de Freitas V; Hogg T; Couto JA
Food Microbiol; 2008 Feb; 25(1):105-12. PubMed ID: 17993383
[TBL] [Abstract][Full Text] [Related]
9. Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine.
Hernandez T; Estrella I; Pérez-Gordo M; Alegría EG; Tenorio C; Ruiz-Larrrea F; Moreno-Arribas MV
J Agric Food Chem; 2007 Jun; 55(13):5260-6. PubMed ID: 17530768
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effectiveness of chitosan against wine-related microorganisms.
Bağder Elmaci S; Gülgör G; Tokatli M; Erten H; İşci A; Özçelik F
Antonie Van Leeuwenhoek; 2015 Mar; 107(3):675-86. PubMed ID: 25528342
[TBL] [Abstract][Full Text] [Related]
12. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.
de las Rivas B; Rodríguez H; Curiel JA; Landete JM; Muñoz R
J Agric Food Chem; 2009 Jan; 57(2):490-4. PubMed ID: 19099460
[TBL] [Abstract][Full Text] [Related]
13. Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria.
Wells A; Osborne JP
Lett Appl Microbiol; 2012 Mar; 54(3):187-94. PubMed ID: 22150460
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
Wojdyło A; Samoticha J; Chmielewska J
J Food Sci; 2020 Apr; 85(4):1070-1081. PubMed ID: 32125714
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents.
García-Ruiz A; Tabasco R; Requena T; Claisse O; Lonvaud-Funel A; Bartolomé B; Moreno-Arribas MV
Food Microbiol; 2013 Dec; 36(2):267-74. PubMed ID: 24010607
[TBL] [Abstract][Full Text] [Related]
19. Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria.
Pastorkova E; Zakova T; Landa P; Novakova J; Vadlejch J; Kokoska L
Int J Food Microbiol; 2013 Feb; 161(3):209-13. PubMed ID: 23334100
[TBL] [Abstract][Full Text] [Related]
20. Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria.
Díez L; Rojo-Bezares B; Zarazaga M; Rodríguez JM; Torres C; Ruiz-Larrea F
Food Microbiol; 2012 Sep; 31(2):167-72. PubMed ID: 22608220
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]