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Journal Abstract Search

363 related items for PubMed ID: 24206231

  • 1. 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
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  • 2. 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
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  • 3. 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
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  • 4. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
    Wojdyło A, Samoticha J, Chmielewska J.
    J Food Sci; 2020 Apr; 85(4):1070-1081. PubMed ID: 32125714
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  • 6. Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains.
    Vigentini I, Praz A, Domeneghetti D, Zenato S, Picozzi C, Barmaz A, Foschino R.
    J Appl Microbiol; 2016 Apr; 120(4):934-45. PubMed ID: 26820246
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  • 9. Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines.
    Izquierdo Cañas PM, Pérez-Martín F, García Romero E, Seseña Prieto S, Palop Herreros Mde L.
    Int J Food Microbiol; 2012 Jun 01; 156(3):245-54. PubMed ID: 22542027
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  • 10. Induction of simultaneous and sequential malolactic fermentation in durian wine.
    Taniasuri F, Lee PR, Liu SQ.
    Int J Food Microbiol; 2016 Aug 02; 230():1-9. PubMed ID: 27104664
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  • 11. Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation.
    Balmaseda A, Rozès N, Leal MÁ, Bordons A, Reguant C.
    Int J Food Microbiol; 2021 Jan 16; 337():108954. PubMed ID: 33202298
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  • 12. Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria.
    Englezos V, Cachón DC, Rantsiou K, Blanco P, Petrozziello M, Pollon M, Giacosa S, Río Segade S, Rolle L, Cocolin L.
    Appl Microbiol Biotechnol; 2019 Sep 16; 103(18):7687-7702. PubMed ID: 31388732
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  • 14. Metabolism of SO₂ binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine.
    Jackowetz JN, Mira de Orduña R.
    Int J Food Microbiol; 2012 Apr 16; 155(3):153-7. PubMed ID: 22417710
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  • 15. 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 16; 32(1):32-7. PubMed ID: 22850371
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  • 16. Changes in red wine soluble polysaccharide composition induced by malolactic fermentation.
    Dols-Lafargue M, Gindreau E, Le Marrec C, Chambat G, Heyraud A, Lonvaud-Funel A.
    J Agric Food Chem; 2007 Nov 14; 55(23):9592-9. PubMed ID: 17939736
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  • 17. Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.
    Liu W, Li H, Jiang D, Zhang Y, Zhang S, Sun S.
    Food Microbiol; 2020 Oct 14; 91():103551. PubMed ID: 32539970
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  • 18. Malolactic fermentation of wines with immobilised lactic acid bacteria - influence of concentration, type of support material and storage conditions.
    Genisheva Z, Mussatto SI, Oliveira JM, Teixeira JA.
    Food Chem; 2013 Jun 01; 138(2-3):1510-4. PubMed ID: 23411274
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  • 19. RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions.
    Marques AP, San Romão MV, Tenreiro R.
    Food Microbiol; 2012 Sep 01; 31(2):238-45. PubMed ID: 22608229
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