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Journal Abstract Search

208 related items for PubMed ID: 16316734

  • 21. Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries.
    Cocolin L, Pepe V, Comitini F, Comi G, Ciani M.
    FEMS Yeast Res; 2004 Dec; 5(3):237-45. PubMed ID: 15556085
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  • 22. 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 31; 133(1-2):8-13. PubMed ID: 19446351
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  • 23. Oenococcus oeni strain typification by combination of Multilocus Sequence Typing and Pulsed Field Gel Electrophoresis analysis.
    González-Arenzana L, Santamaría P, López R, López-Alfaro I.
    Food Microbiol; 2014 Apr 31; 38():295-302. PubMed ID: 24290654
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  • 24. Arginine and citrulline do not stimulate growth of two Oenococcus oeni strains in wine.
    Terrade N, Mira de Orduña R.
    FEMS Microbiol Lett; 2009 Jan 31; 290(1):98-104. PubMed ID: 19025576
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  • 27. Development of a sequence-characterized amplified region marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation.
    Solieri L, Giudici P.
    Appl Environ Microbiol; 2010 Dec 31; 76(23):7765-74. PubMed ID: 20935116
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  • 30. Fast protocols for the 5S rDNA and ITS-2 based identification of Oenococcus oeni.
    Hirschhäuser S, Fröhlich J, Gneipel A, Schönig I, König H.
    FEMS Microbiol Lett; 2005 Mar 01; 244(1):165-71. PubMed ID: 15727836
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  • 32. Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine.
    Zapparoli G, Torriani S, Pesente P, Dellaglio F.
    Lett Appl Microbiol; 1998 Nov 01; 27(5):243-6. PubMed ID: 9830137
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  • 33. A novel molecular method for identification of Oenococcus oeni and its specific detection in wine.
    Marques AP, Zé-Zé L, San-Romão MV, Tenreiro R.
    Int J Food Microbiol; 2010 Aug 15; 142(1-2):251-5. PubMed ID: 20598766
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  • 35. 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 02; 53(22):8729-35. PubMed ID: 16248578
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  • 37. Inventory and monitoring of wine microbial consortia.
    Renouf V, Claisse O, Lonvaud-Funel A.
    Appl Microbiol Biotechnol; 2007 May 02; 75(1):149-64. PubMed ID: 17235561
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  • 38. Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives.
    Alexandre H, Costello PJ, Remize F, Guzzo J, Guilloux-Benatier M.
    Int J Food Microbiol; 2004 Jun 01; 93(2):141-54. PubMed ID: 15135953
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  • 39. 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 01; 118(3):272-6. PubMed ID: 24680282
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  • 40. Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE).
    Ruiz P, Seseña S, Izquierdo PM, Palop ML.
    Appl Microbiol Biotechnol; 2010 May 01; 86(5):1555-62. PubMed ID: 20217079
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