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Journal Abstract Search

397 related items for PubMed ID: 21204877

  • 1. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra.
    Mesas JM, Rodríguez MC, Alegre MT.
    Lett Appl Microbiol; 2011 Mar; 52(3):258-68. PubMed ID: 21204877
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  • 2. Ecological study of lactic acid microbiota isolated from Tempranillo wines of Castilla-La Mancha.
    Cañas PM, Pérez PR, Prieto SS, Herreros ML.
    J Biosci Bioeng; 2009 Sep; 108(3):220-4. PubMed ID: 19664556
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  • 4. 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 15; 91(1):19-29. PubMed ID: 14967557
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  • 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 15; 32(1):32-7. PubMed ID: 22850371
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  • 6. Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.
    Bravo-Ferrada BM, Hollmann A, Delfederico L, Valdés La Hens D, Caballero A, Semorile L.
    World J Microbiol Biotechnol; 2013 Sep 15; 29(9):1537-49. PubMed ID: 23546829
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  • 7. 16S-ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine.
    Rodas AM, Ferrer S, Pardo I.
    Syst Appl Microbiol; 2003 Sep 15; 26(3):412-22. PubMed ID: 14529184
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  • 8. 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 15; 108(1):285-98. PubMed ID: 19614854
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  • 9. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria.
    Ouoba LI, Kando C, Parkouda C, Sawadogo-Lingani H, Diawara B, Sutherland JP.
    J Appl Microbiol; 2012 Dec 15; 113(6):1428-41. PubMed ID: 22979949
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  • 12. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.
    Moreno-Arribas MV, Polo MC.
    Food Microbiol; 2008 Oct 15; 25(7):875-81. PubMed ID: 18721676
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  • 13. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.
    Seseña S, Palop ML.
    J Appl Microbiol; 2007 Nov 15; 103(5):1553-61. PubMed ID: 17953566
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  • 14. Species attribution and strain typing of Oenococcus oeni (formerly Leuconostoc oenos) with restriction endonuclease fingerprints.
    Viti C, Giovannetti L, Granchi L, Ventura S.
    Res Microbiol; 1996 Oct 15; 147(8):651-60. PubMed ID: 9157492
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  • 17. A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters.
    Coucheney F, Desroche N, Bou M, Tourdot-Maréchal R, Dulau L, Guzzo J.
    Int J Food Microbiol; 2005 Dec 15; 105(3):463-70. PubMed ID: 16081179
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  • 18. 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 15; 116(3):586-95. PubMed ID: 24206231
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  • 19. Tannase activity by lactic acid bacteria isolated from grape must and wine.
    Vaquero I, Marcobal A, Muñoz R.
    Int J Food Microbiol; 2004 Nov 01; 96(2):199-204. PubMed ID: 15364474
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