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Journal Abstract Search

158 related items for PubMed ID: 35690442

  • 1. Protein content of the Oenococcus oeni extracellular vesicles-enriched fraction.
    Mencher A, Mejias-Ortiz M, Morales P, Tronchoni J, Gonzalez R.
    Food Microbiol; 2022 Sep; 106():104038. PubMed ID: 35690442
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  • 2. Identification of pOENI-1 and related plasmids in Oenococcus oeni strains performing the malolactic fermentation in wine.
    Favier M, Bilhère E, Lonvaud-Funel A, Moine V, Lucas PM.
    PLoS One; 2012 Sep; 7(11):e49082. PubMed ID: 23139835
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  • 6. 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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  • 7. 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; 73():150-159. PubMed ID: 29526200
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  • 8. 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; 103(18):7687-7702. PubMed ID: 31388732
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  • 9. 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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  • 10. RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions.
    Marques AP, San Romão MV, Tenreiro R.
    Food Microbiol; 2012 Sep; 31(2):238-45. PubMed ID: 22608229
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  • 11. 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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  • 15. 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; 106():22-28. PubMed ID: 29579921
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  • 16. 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; 76(23):7765-74. PubMed ID: 20935116
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  • 17. 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; 134():109246. PubMed ID: 32517918
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  • 18. Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation.
    Betteridge A, Grbin P, Jiranek V.
    Trends Biotechnol; 2015 Sep; 33(9):547-53. PubMed ID: 26197706
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  • 19. Impact of inhibitory peptides released by Saccharomyces cerevisiae BDX on the malolactic fermentation performed by Oenococcus oeni Vitilactic F.
    Rizk Z, El Rayess Y, Ghanem C, Mathieu F, Taillandier P, Nehme N.
    Int J Food Microbiol; 2016 Sep 16; 233():90-96. PubMed ID: 27348346
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