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Journal Abstract Search

144 related items for PubMed ID: 3139055

  • 21. Impact of malolactic fermentation on low molecular weight phenolic compounds.
    Cabrita MJ, Torres M, Palma V, Alves E, Patão R, Costa Freitas AM.
    Talanta; 2008 Feb 15; 74(5):1281-6. PubMed ID: 18371781
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  • 23. Quantitative approach to determining the contribution of viable-but-nonculturable subpopulations to malolactic fermentation processes.
    Quirós C, Herrero M, García LA, Díaz M.
    Appl Environ Microbiol; 2009 May 15; 75(9):2977-81. PubMed ID: 19270138
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  • 27. Energy conservation by succinate decarboxylation in Veillonella parvula.
    Denger K, Schink B.
    J Gen Microbiol; 1992 May 15; 138(5):967-71. PubMed ID: 1645132
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  • 28. Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
    Hernández-Orte P, Peña A, Pardo I, Cacho J, Ferreira V.
    Food Sci Technol Int; 2012 Apr 15; 18(2):103-12. PubMed ID: 22377626
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  • 30. Selection of Streptococcus lactis Mutants Defective in Malolactic Fermentation.
    Renault PP, Heslot H.
    Appl Environ Microbiol; 1987 Feb 15; 53(2):320-4. PubMed ID: 16347282
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  • 31. Malolactic bioconversion using a Oenococcus oeni strain for cider production: effect of yeast extract supplementation.
    Herrero M, García LA, Díaz M.
    J Ind Microbiol Biotechnol; 2003 Dec 15; 30(12):699-704. PubMed ID: 14714193
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  • 32. 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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  • 33. Performance assessment of malolactic fermenting bacteria Oenococcus oeni and Lactobacillus brevis in continuous culture.
    Zhang D, Lovitt RW.
    Appl Microbiol Biotechnol; 2006 Feb 27; 69(6):658-64. PubMed ID: 16012836
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  • 34. Variations in the energy metabolism of biotechnologically relevant heterofermentative lactic acid bacteria during growth on sugars and organic acids.
    Zaunmüller T, Eichert M, Richter H, Unden G.
    Appl Microbiol Biotechnol; 2006 Sep 27; 72(3):421-9. PubMed ID: 16826375
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  • 35. Identification of multiple-derived peptides produced by Saccharomyces cerevisiae involved in malolactic fermentation inhibition.
    Rizk Z, Rayess YE, Ghanem C, Mathieu F, Taillandier P, Nehme N.
    FEMS Yeast Res; 2018 Nov 01; 18(7):. PubMed ID: 30052989
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  • 36. Lactic acid bacteria in the quality improvement and depreciation of wine.
    Lonvaud-Funel A.
    Antonie Van Leeuwenhoek; 1999 Nov 01; 76(1-4):317-31. PubMed ID: 10532386
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  • 37. Determination of the isotope distribution in malate-14C with fumarase-negative lactic acid bacteria.
    Winter J, Kandler O.
    Arch Microbiol; 1977 Feb 04; 112(1):99-102. PubMed ID: 843172
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