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Journal Abstract Search

318 related items for PubMed ID: 31375489

  • 21.
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  • 22. 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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  • 23. Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR.
    Vendrame M, Iacumin L, Manzano M, Comi G.
    Food Microbiol; 2013 Aug; 35(1):49-57. PubMed ID: 23628614
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  • 25. Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine.
    Hernandez T, Estrella I, Pérez-Gordo M, Alegría EG, Tenorio C, Ruiz-Larrrea F, Moreno-Arribas MV.
    J Agric Food Chem; 2007 Jun 27; 55(13):5260-6. PubMed ID: 17530768
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  • 26.
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  • 27. Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider.
    Balmaseda A, Lorentzen M, Dutilh L, Bauduin R, Guichard H, Ollivier S, Miot-Sertier C, Lucas PM.
    Int J Food Microbiol; 2023 Sep 02; 400():110276. PubMed ID: 37270987
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  • 28. Occurrence and significance of Bacillus thuringiensis on wine grapes.
    Bae S, Fleet GH, Heard GM.
    Int J Food Microbiol; 2004 Aug 01; 94(3):301-12. PubMed ID: 15246241
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  • 31. Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines.
    Campbell-Sills H, El Khoury M, Favier M, Romano A, Biasioli F, Spano G, Sherman DJ, Bouchez O, Coton E, Coton M, Okada S, Tanaka N, Dols-Lafargue M, Lucas PM.
    Genome Biol Evol; 2015 May 14; 7(6):1506-18. PubMed ID: 25977455
    [Abstract] [Full Text] [Related]

  • 32. Cells-qPCR as a direct quantitative PCR method to avoid microbial DNA extractions in grape musts and wines.
    Soares-Santos V, Pardo I, Ferrer S.
    Int J Food Microbiol; 2017 Nov 16; 261():25-34. PubMed ID: 28889055
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  • 33.
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  • 35. 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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  • 36.
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  • 37. Consensus pan-genome assembly of the specialised wine bacterium Oenococcus oeni.
    Sternes PR, Borneman AR.
    BMC Genomics; 2016 Apr 27; 17():308. PubMed ID: 27118061
    [Abstract] [Full Text] [Related]

  • 38. 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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  • 39.
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  • 40. Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni.
    Yılmaz C, Gökmen V.
    Food Chem; 2021 May 01; 343():128415. PubMed ID: 33268169
    [Abstract] [Full Text] [Related]

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