291 related articles for article (PubMed ID: 22029925)
1. Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines.
Pramateftaki PV; Metafa M; Karapetrou G; Marmaras G
Food Microbiol; 2012 Feb; 29(1):113-20. PubMed ID: 22029925
[TBL] [Abstract][Full Text] [Related]
2. Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery.
Pramateftaki PV; Metafa M; Kallithraka S; Lanaridis P
Lett Appl Microbiol; 2006 Aug; 43(2):155-60. PubMed ID: 16869898
[TBL] [Abstract][Full Text] [Related]
3. Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area.
Vigentini I; Picozzi C; Tirelli A; Giugni A; Foschino R
Int J Food Microbiol; 2009 Nov; 136(1):123-8. PubMed ID: 19836849
[TBL] [Abstract][Full Text] [Related]
4. Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
Ruiz P; Izquierdo PM; Seseña S; García E; Palop ML
J Food Sci; 2012 Oct; 77(10):M579-85. PubMed ID: 22924897
[TBL] [Abstract][Full Text] [Related]
5. Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains.
Sánchez A; Coton M; Coton E; Herrero M; García LA; Díaz M
Food Microbiol; 2012 Oct; 32(1):32-7. PubMed ID: 22850371
[TBL] [Abstract][Full Text] [Related]
6. Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine.
Cappello MS; De Domenico S; Logrieco A; Zapparoli G
Food Microbiol; 2014 Sep; 42():142-8. PubMed ID: 24929730
[TBL] [Abstract][Full Text] [Related]
7. Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures.
Solieri L; Genova F; De Paola M; Giudici P
J Appl Microbiol; 2010 Jan; 108(1):285-98. PubMed ID: 19614854
[TBL] [Abstract][Full Text] [Related]
8. Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains.
González-Arenzana L; López R; Portu J; Santamaría P; Garde-Cerdán T; López-Alfaro I
J Biosci Bioeng; 2014 Sep; 118(3):272-6. PubMed ID: 24680282
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions.
Marques AP; San Romão MV; Tenreiro R
Food Microbiol; 2012 Sep; 31(2):238-45. PubMed ID: 22608229
[TBL] [Abstract][Full Text] [Related]
12. Are Enterococcus populations present during malolactic fermentation of red wine safe?
Pérez-Martín F; Seseña S; Izquierdo PM; Palop ML
Food Microbiol; 2014 Sep; 42():95-101. PubMed ID: 24929723
[TBL] [Abstract][Full Text] [Related]
13. Molecular and biochemical diversity of Oenococcus oeni strains isolated during spontaneous malolactic fermentation of Malvasia Nera wine.
Cappello MS; Zapparoli G; Stefani D; Logrieco A
Syst Appl Microbiol; 2010 Dec; 33(8):461-7. PubMed ID: 21095085
[TBL] [Abstract][Full Text] [Related]
14. Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter.
Berbegal C; Benavent-Gil Y; Navascués E; Calvo A; Albors C; Pardo I; Ferrer S
Int J Food Microbiol; 2017 Mar; 244():11-18. PubMed ID: 28061327
[TBL] [Abstract][Full Text] [Related]
15. Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine.
Izquierdo Cañas PM; Gómez Alonso S; Ruiz Pérez P; Seseña Prieto S; García Romero E; Palop Herreros ML
J Food Prot; 2009 Apr; 72(4):907-10. PubMed ID: 19435249
[TBL] [Abstract][Full Text] [Related]
16. Biogenic amine production by Oenococcus oeni.
Guerrini S; Mangani S; Granchi L; Vincenzini M
Curr Microbiol; 2002 May; 44(5):374-8. PubMed ID: 11927990
[TBL] [Abstract][Full Text] [Related]
17. Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.
El Khoury M; Campbell-Sills H; Salin F; Guichoux E; Claisse O; Lucas PM
Appl Environ Microbiol; 2017 Feb; 83(3):. PubMed ID: 27864168
[TBL] [Abstract][Full Text] [Related]
18. Identification of lactic acid bacteria isolated from South African brandy base wines.
du Plessis HW; Dicks LM; Pretorius IS; Lambrechts MG; du Toit M
Int J Food Microbiol; 2004 Feb; 91(1):19-29. PubMed ID: 14967557
[TBL] [Abstract][Full Text] [Related]
19. Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines.
González-Arenzana L; Pérez-Martín F; Palop ML; Seseña S; Santamaría P; López R; López-Alfaro I
Food Microbiol; 2015 Aug; 49():82-94. PubMed ID: 25846918
[TBL] [Abstract][Full Text] [Related]
20. Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines.
Juega M; Costantini A; Bonello F; Cravero MC; Martinez-Rodriguez AJ; Carrascosa AV; Garcia-Moruno E
J Appl Microbiol; 2014 Mar; 116(3):586-95. PubMed ID: 24206231
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]