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Journal Abstract Search

247 related items for PubMed ID: 28688370

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  • 3. Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.
    Bartowsky EJ, Borneman AR.
    Appl Microbiol Biotechnol; 2011 Nov; 92(3):441-7. PubMed ID: 21870044
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  • 4. Identification of variable genomic regions related to stress response in Oenococcus oeni.
    Margalef-Català M, Felis GE, Reguant C, Stefanelli E, Torriani S, Bordons A.
    Food Res Int; 2017 Dec; 102():625-638. PubMed ID: 29195994
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  • 6. Analysis of Transcriptomic Response to SO2 by Oenococcus oeni Growing in Continuous Culture.
    Onetto CA, Costello PJ, Kolouchova R, Jordans C, McCarthy J, Schmidt SA.
    Microbiol Spectr; 2021 Oct 31; 9(2):e0115421. PubMed ID: 34612664
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  • 7. Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine.
    Zapparoli G, Fracchetti F, Stefanelli E, Torriani S.
    J Appl Microbiol; 2012 Nov 31; 113(5):1087-96. PubMed ID: 22897221
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  • 8. The Antisense RNA Approach: a New Application for In Vivo Investigation of the Stress Response of Oenococcus oeni, a Wine-Associated Lactic Acid Bacterium.
    Darsonval M, Msadek T, Alexandre H, Grandvalet C.
    Appl Environ Microbiol; 2016 Jan 01; 82(1):18-26. PubMed ID: 26452552
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  • 9. 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 01; 77(10):M579-85. PubMed ID: 22924897
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  • 11. 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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  • 12. 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 01; 108(1):285-98. PubMed ID: 19614854
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  • 13. 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 01; 32(1):32-7. PubMed ID: 22850371
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  • 14. 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 01; 76(23):7765-74. PubMed ID: 20935116
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  • 15. The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.
    Bartowsky EJ, Henschke PA.
    Int J Food Microbiol; 2004 Nov 15; 96(3):235-52. PubMed ID: 15454314
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  • 17. Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation.
    Betteridge A, Grbin P, Jiranek V.
    Trends Biotechnol; 2015 Sep 15; 33(9):547-53. PubMed ID: 26197706
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  • 18. Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine.
    Cappello MS, De Domenico S, Logrieco A, Zapparoli G.
    Food Microbiol; 2014 Sep 15; 42():142-8. PubMed ID: 24929730
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  • 19. The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must.
    Rossouw D, Du Toit M, Bauer FF.
    Food Microbiol; 2012 Feb 15; 29(1):121-31. PubMed ID: 22029926
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  • 20. Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environment.
    Jiang J, Sumby KM, Sundstrom JF, Grbin PR, Jiranek V.
    Food Microbiol; 2018 Aug 15; 73():150-159. PubMed ID: 29526200
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