These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

579 related items for PubMed ID: 18237809

  • 1. Acetic acid bacteria spoilage of bottled red wine -- a review.
    Bartowsky EJ, Henschke PA.
    Int J Food Microbiol; 2008 Jun 30; 125(1):60-70. PubMed ID: 18237809
    [Abstract] [Full Text] [Related]

  • 2. Spoilage of bottled red wine by acetic acid bacteria.
    Bartowsky EJ, Xia D, Gibson RL, Fleet GH, Henschke PA.
    Lett Appl Microbiol; 2003 Jun 30; 36(5):307-14. PubMed ID: 12680944
    [Abstract] [Full Text] [Related]

  • 3. Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.
    González A, Hierro N, Poblet M, Mas A, Guillamón JM.
    Int J Food Microbiol; 2005 Jul 25; 102(3):295-304. PubMed ID: 16014297
    [Abstract] [Full Text] [Related]

  • 4. Population dynamics of acetic acid bacteria during traditional wine vinegar production.
    Vegas C, Mateo E, González A, Jara C, Guillamón JM, Poblet M, Torija MJ, Mas A.
    Int J Food Microbiol; 2010 Mar 31; 138(1-2):130-6. PubMed ID: 20117853
    [Abstract] [Full Text] [Related]

  • 5. The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasteurianus and a strain of Brettanomyces bruxellensis isolated from wine.
    du Toit WJ, Pretorius IS, Lonvaud-Funel A.
    J Appl Microbiol; 2005 Mar 31; 98(4):862-71. PubMed ID: 15752332
    [Abstract] [Full Text] [Related]

  • 6. Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection.
    Gullo M, Giudici P.
    Int J Food Microbiol; 2008 Jun 30; 125(1):46-53. PubMed ID: 18177968
    [Abstract] [Full Text] [Related]

  • 7. Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.
    Jara C, Mateo E, Guillamón JM, Torija MJ, Mas A.
    Int J Food Microbiol; 2008 Dec 10; 128(2):336-41. PubMed ID: 18950887
    [Abstract] [Full Text] [Related]

  • 8. Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.
    Hidalgo C, Vegas C, Mateo E, Tesfaye W, Cerezo AB, Callejón RM, Poblet M, Guillamón JM, Mas A, Torija MJ.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):56-62. PubMed ID: 20478638
    [Abstract] [Full Text] [Related]

  • 9. Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria.
    Diez L, Guadalupe Z, Ayestarán B, Ruiz-Larrea F.
    J Agric Food Chem; 2010 Jul 14; 58(13):7731-9. PubMed ID: 20553034
    [Abstract] [Full Text] [Related]

  • 10. Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes.
    Torija MJ, Mateo E, Guillamón JM, Mas A.
    Food Microbiol; 2010 Apr 14; 27(2):257-65. PubMed ID: 20141944
    [Abstract] [Full Text] [Related]

  • 11. A lytic enzyme cocktail from Streptomyces sp. B578 for the control of lactic and acetic acid bacteria in wine.
    Blättel V, Wirth K, Claus H, Schlott B, Pfeiffer P, König H.
    Appl Microbiol Biotechnol; 2009 Jul 14; 83(5):839-48. PubMed ID: 19277643
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 116(1):32-6. PubMed ID: 17320991
    [Abstract] [Full Text] [Related]

  • 13. Bacterial spoilage of wine and approaches to minimize it.
    Bartowsky EJ.
    Lett Appl Microbiol; 2009 Feb 01; 48(2):149-56. PubMed ID: 19141041
    [Abstract] [Full Text] [Related]

  • 14. Lactic acid bacteria associated with wine grapes from several Australian vineyards.
    Bae S, Fleet GH, Heard GM.
    J Appl Microbiol; 2006 Apr 01; 100(4):712-27. PubMed ID: 16553726
    [Abstract] [Full Text] [Related]

  • 15. Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
    Baena-Ruano S, Santos-Dueñas IM, Mauricio JC, García-García I.
    J Sci Food Agric; 2010 Dec 01; 90(15):2675-81. PubMed ID: 20812374
    [Abstract] [Full Text] [Related]

  • 16. Effect of chitosan and SO2 on viability of Acetobacter strains in wine.
    Valera MJ, Sainz F, Mas A, Torija MJ.
    Int J Food Microbiol; 2017 Apr 04; 246():1-4. PubMed ID: 28187326
    [Abstract] [Full Text] [Related]

  • 17. Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels.
    Lefeber T, Gobert W, Vrancken G, Camu N, De Vuyst L.
    Food Microbiol; 2011 May 04; 28(3):457-64. PubMed ID: 21356451
    [Abstract] [Full Text] [Related]

  • 18. The enumeration and identification of acetic acid bacteria from South African red wine fermentations.
    Du Toit WJ, Lambrechts MG.
    Int J Food Microbiol; 2002 Mar 25; 74(1-2):57-64. PubMed ID: 11930953
    [Abstract] [Full Text] [Related]

  • 19. Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation.
    Pigeau GM, Inglis DL.
    J Appl Microbiol; 2007 Nov 25; 103(5):1576-86. PubMed ID: 17953569
    [Abstract] [Full Text] [Related]

  • 20. Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).
    Hidalgo C, Mateo E, Mas A, Torija MJ.
    Food Microbiol; 2012 May 25; 30(1):98-104. PubMed ID: 22265289
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 29.