401 related articles for article (PubMed ID: 27079573)
1. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287.
Lee SB; Kim DH; Park HD
Appl Microbiol Biotechnol; 2016 Sep; 100(18):7853-63. PubMed ID: 27079573
[TBL] [Abstract][Full Text] [Related]
2. Whey permeate as a substrate for the production of freeze-dried Lactiplantibacillus plantarum to be used as a malolactic starter culture.
Brizuela NS; Arnez-Arancibia M; Semorile L; Bravo-Ferrada BM; Tymczyszyn EE
World J Microbiol Biotechnol; 2021 Jun; 37(7):115. PubMed ID: 34125306
[TBL] [Abstract][Full Text] [Related]
3. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.
Berbegal C; Peña N; Russo P; Grieco F; Pardo I; Ferrer S; Spano G; Capozzi V
Food Microbiol; 2016 Aug; 57():187-94. PubMed ID: 27052718
[TBL] [Abstract][Full Text] [Related]
4. Effect of protective agents, freezing temperature, rehydration media on viability of malolactic bacteria subjected to freeze-drying.
Zhao G; Zhang G
J Appl Microbiol; 2005; 99(2):333-8. PubMed ID: 16033464
[TBL] [Abstract][Full Text] [Related]
5. Effect of protective agents and previous acclimation on ethanol resistance of frozen and freeze-dried Lactobacillus plantarum strains.
Bravo-Ferrada BM; Brizuela N; Gerbino E; Gómez-Zavaglia A; Semorile L; Tymczyszyn EE
Cryobiology; 2015 Dec; 71(3):522-8. PubMed ID: 26586097
[TBL] [Abstract][Full Text] [Related]
6. Development of a quantitative PCR for detection of Lactobacillus plantarum starters during wine malolactic fermentation.
Cho GS; Krauss S; Huch M; Du Toit M; Franz CM
J Microbiol Biotechnol; 2011 Dec; 21(12):1280-6. PubMed ID: 22210614
[TBL] [Abstract][Full Text] [Related]
7. Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines.
Sun SY; Gong HS; Liu WL; Jin CW
Food Microbiol; 2016 May; 55():16-24. PubMed ID: 26742612
[TBL] [Abstract][Full Text] [Related]
8. Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation.
Wang S; Li S; Zhao H; Gu P; Chen Y; Zhang B; Zhu B
Food Res Int; 2018 Jun; 108():254-263. PubMed ID: 29735055
[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. 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]
11. Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains.
Bravo-Ferrada BM; Tymczyszyn EE; Gómez-Zavaglia A; Semorile L
J Appl Microbiol; 2014 Feb; 116(2):360-7. PubMed ID: 24224840
[TBL] [Abstract][Full Text] [Related]
12. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains.
Brizuela NS; Bravo-Ferrada BM; Pozo-Bayón MÁ; Semorile L; Elizabeth Tymczyszyn E
Food Res Int; 2018 Apr; 106():22-28. PubMed ID: 29579921
[TBL] [Abstract][Full Text] [Related]
13. Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine.
Bravo-Ferrada BM; Gonçalves S; Semorile L; Santos NC; Brizuela NS; Elizabeth Tymczyszyn E; Hollmann A
Cryobiology; 2018 Jun; 82():15-21. PubMed ID: 29715451
[TBL] [Abstract][Full Text] [Related]
14. Influence of freeze-drying conditions on survival of Oenococcus oeni for malolactic fermentation.
Zhao G; Zhang G
Int J Food Microbiol; 2009 Sep; 135(1):64-7. PubMed ID: 19695726
[TBL] [Abstract][Full Text] [Related]
15. Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir.
Bolla PA; Serradell Mde L; de Urraza PJ; De Antoni GL
J Dairy Res; 2011 Feb; 78(1):15-22. PubMed ID: 20822567
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Design of a low-cost culture medium based in whey permeate for biomass production of enological Lactobacillus plantarum strains.
Cerdeira V; Bravo-Ferrada BM; Semorile L; Tymczyszyn E
Biotechnol Prog; 2019 May; 35(3):e2791. PubMed ID: 30816027
[TBL] [Abstract][Full Text] [Related]
18. A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine.
Berbegal C; Borruso L; Fragasso M; Tufariello M; Russo P; Brusetti L; Spano G; Capozzi V
Int J Mol Sci; 2019 Aug; 20(16):. PubMed ID: 31443334
[TBL] [Abstract][Full Text] [Related]
19. Effects of freeze drying in complex lyoprotectants on the survival, and membrane fatty acid composition of Lactobacillus plantarum L1 and Lactobacillus fermentum L2.
Cheng Z; Yan X; Wu J; Weng P; Wu Z
Cryobiology; 2022 Apr; 105():1-9. PubMed ID: 35065926
[TBL] [Abstract][Full Text] [Related]
20. Expression of the malolactic enzyme gene (mle) from Lactobacillus plantarum under winemaking conditions.
Miller BJ; Franz CM; Cho GS; du Toit M
Curr Microbiol; 2011 Jun; 62(6):1682-8. PubMed ID: 21404095
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
