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469 related items for PubMed ID: 31443334

  • 1. A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine.
    Berbegal C, Borruso L, Fragasso M, Tufariello M, Russo P, Brusetti L, Spano G, Capozzi V.
    Int J Mol Sci; 2019 Aug 15; 20(16):. PubMed ID: 31443334
    [Abstract] [Full Text] [Related]

  • 2. Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation.
    Ferrando N, Araque I, Ortís A, Thornes G, Bautista-Gallego J, Bordons A, Reguant C.
    Food Res Int; 2020 Dec 15; 138(Pt B):109779. PubMed ID: 33288165
    [Abstract] [Full Text] [Related]

  • 3. 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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  • 4. Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation.
    Ruiz-de-Villa C, Poblet M, Cordero-Otero R, Bordons A, Reguant C, Rozès N.
    Food Microbiol; 2023 Jun 16; 112():104212. PubMed ID: 36906299
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  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.
    Lu Y, Chua JY, Huang D, Lee PR, Liu SQ.
    Appl Microbiol Biotechnol; 2016 Oct 16; 100(20):8877-88. PubMed ID: 27405438
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  • 7. 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 16; 91():103551. PubMed ID: 32539970
    [Abstract] [Full Text] [Related]

  • 8. Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized synthetic grape must.
    Ruiz-de-Villa C, Poblet M, Bordons A, Reguant C, Rozès N.
    Int J Food Microbiol; 2023 Nov 02; 404():110367. PubMed ID: 37597274
    [Abstract] [Full Text] [Related]

  • 9. Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation.
    Russo P, Englezos V, Capozzi V, Pollon M, Río Segade S, Rantsiou K, Spano G, Cocolin L.
    Food Res Int; 2020 Aug 02; 134():109246. PubMed ID: 32517918
    [Abstract] [Full Text] [Related]

  • 10. Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation.
    Lu Y, Chua JY, Huang D, Lee PR, Liu SQ.
    Food Chem; 2017 Jan 15; 215():209-18. PubMed ID: 27542469
    [Abstract] [Full Text] [Related]

  • 11. Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium.
    Balmaseda A, Rozès N, Bordons A, Reguant C.
    Food Microbiol; 2021 Oct 15; 99():103839. PubMed ID: 34119090
    [Abstract] [Full Text] [Related]

  • 12. Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine.
    Ramírez M, Velázquez R, Maqueda M, Zamora E, López-Piñeiro A, Hernández LM.
    Int J Food Microbiol; 2016 Dec 05; 238():311-319. PubMed ID: 27718475
    [Abstract] [Full Text] [Related]

  • 13. Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach.
    Balmaseda A, Rozès N, Bordons A, Reguant C.
    Int J Food Microbiol; 2022 Feb 02; 362():109490. PubMed ID: 34844030
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.
    Berbegal C, Peña N, Russo P, Grieco F, Pardo I, Ferrer S, Spano G, Capozzi V.
    Food Microbiol; 2016 Aug 02; 57():187-94. PubMed ID: 27052718
    [Abstract] [Full Text] [Related]

  • 16. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations.
    Chen D, Liu SQ.
    Food Chem; 2016 Apr 01; 196():988-95. PubMed ID: 26593581
    [Abstract] [Full Text] [Related]

  • 17. Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation.
    Zhao H, Li Y, Liu L, Zheng M, Feng Z, Hu K, Tao Y.
    Food Res Int; 2022 Sep 01; 159():111604. PubMed ID: 35940798
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition.
    Abrahamse CE, Bartowsky EJ.
    World J Microbiol Biotechnol; 2012 Jan 01; 28(1):255-65. PubMed ID: 22806801
    [Abstract] [Full Text] [Related]

  • 20. Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest.
    Rivas GA, Valdés La Hens D, Delfederico L, Olguin N, Bravo-Ferrada BM, Tymczyszyn EE, Semorile L, Brizuela NS.
    World J Microbiol Biotechnol; 2022 Jan 06; 38(2):19. PubMed ID: 34989896
    [Abstract] [Full Text] [Related]

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