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Journal Abstract Search

154 related items for PubMed ID: 35290839

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  • 4. Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure.
    Neto R, Mota MJ, Lopes RP, Delgadillo I, Saraiva JA.
    Lett Appl Microbiol; 2016 Dec; 63(6):426-433. PubMed ID: 27581841
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  • 12. 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; 99():103839. PubMed ID: 34119090
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  • 14. Autochthonous starter cultures and indigenous grape variety for regional wine production.
    Garofalo C, El Khoury M, Lucas P, Bely M, Russo P, Spano G, Capozzi V.
    J Appl Microbiol; 2015 Jun; 118(6):1395-408. PubMed ID: 25752218
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  • 17. Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine.
    Balmaseda A, Miot-Sertier C, Lytra G, Poulain B, Reguant C, Lucas P, Nioi C.
    Int J Food Microbiol; 2024 Mar 02; 413():110583. PubMed ID: 38277869
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  • 18. 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 02; 76(23):7765-74. PubMed ID: 20935116
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  • 19. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains.
    Brizuela NS, Bravo-Ferrada BM, Pozo-Bayón MÁ, Semorile L, Elizabeth Tymczyszyn E.
    Food Res Int; 2018 Apr 02; 106():22-28. PubMed ID: 29579921
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  • 20. 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 02; 159():111604. PubMed ID: 35940798
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