Results 21 to 30 of about 259 (113)
CIDER PRODUCTION WITH IMMOBILIZEDLEUCONOSTOC OENOS [PDF]
Journal of the Institute of Brewing, 1998 Cider obtained with Saccharomyces earevlaiae and immobilized Leuconoatoc oenos attained the desired attenuation without residual sugars. Decarboxyiation off L-malic to L-lactic acid by heteroiactic bacteria and the formation off secondary products in cider were studied using immobilized cells of L oenos IC11. Malic acid metabolism was influenced by the
Cabranes, Carmen +2 more
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Variation of nutritional requirements of Leuconostoc oenos by organic acids
OENO One, 1993 Leuconostoc oenos strains: m, L2 ST, X2L, have been isolated from different Argentinian red wines. Amino acids, vitamins and base requirements were determined in a synthetic medium containing L-malic acid, citric acid or both organic acids. The organisms
María Julia Amoroso +2 more
doaj +1 more source
OENO One, 1991 The effect of organic acids on the growth of Leuconostoc oenos and Lactobacillus hilgardii strains was investigated, and the interaction between organic acids, ethanol and inoculum level was determined.
María Cristina Manca de Nadra +1 more
doaj +1 more source
Exoprotease activity of Leuconostoc oenos in stress conditions [PDF]
Journal of Applied Microbiology, 1998 Exoprotease activity during 48 h of total energy and nutrient starvation was examined in Leuconostoc oenos X 2 L isolated from wine. Starved cells after 2 h of incubation at 30°C in citrate buffer, 0.05 mmol 1 -1 pH 5, showed greater extracellular proteolytic activity than at the onset of starvation.
null Rollan +3 more
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OENO One, 1985 La réactivation préalable des bactéries lactiques est indispensable avant l'inoculation des vins. Le mode opératoire est précisé : le milieu optimum est à base de jus de raisin.
Annick Joyeux, Aline Lonvaud-Funel
doaj +1 more source
OENO One, 1996 Weak malolactic fermentations in wine making are often attributed to the medium constituents such as ethanol and SO2. However, some authors report that the interactions between Saccharomyces cerevisiae and Leuconostoc oenos could be responsible too.
Jean-François Gilis +2 more
doaj +1 more source
Ciência Rural, 1997 Fermentação maloláctica é o processo metabólico de degradação do ácido L-málico em ácido L-láctico e CO2. É responsável pela redução da acidez total, além de contribuir para a estabilidade biológica e modificação de flavor nos vinhos.
Larissa Dias de Avila +1 more
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Ciência Rural, 1997 A fermentação maloláctica é responsável pela redução da acidez total, muitas vezes elevada em vinhos tintos jovens, ao mesmo tempo que proporciona maior estabilidade biológica e complexidade de aroma e sabor. No Estado do Rio Grande do Sul, a fermentação
Larissa Dias de Avila +1 more
doaj +1 more source
EFSA Journal, Volume 15, Issue 3, March 2017., 2017 Abstract EFSA is requested to assess the safety of a broad range of biological agents in the context of notification for market authorisation as sources of food and feed additives, food enzymes and plant protection products. The qualified presumption of safety (QPS) assessment was developed to provide a harmonised generic pre‐assessment to support ...
EFSA Panel on Biological Hazards (BIOHAZ) +36 more
wiley +1 more source
Etude de la lyse de Leuconostoc oenos
OENO One, 1990 La lyse de Leuconostoc oenos a été étudiée en suspension dans l'eau et dans une solution synthétique (pH 3,5; alcool 11 % v/v, acide tartrique 4 g/l). Elle a été mesurée par deux méthodes basées sur la libération de constituants cellulaires (mesure à 210
Sandrine Garbay, Aline Lonvaud-Funel
doaj +1 more source