Results 91 to 100 of about 2,509 (158)

A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni

Australian Journal of Grape and Wine Research
Background and Aims. The variation of malolactic fermentation (MLF) behavior between Oenococcus oeni and Lactiplantibacillus plantarum is crucial for wine quality.
Hui Liu, Cuiyi Zhang, Biying Zhang, Weipeng Jia, Ling He, Yue Sun, Jin Li, Penghui Zhou, Xueqiang Guan, Shuwen Liu, Kan Shi   +10 more
doaj   +1 more source

Phage-host interactions analysis of newly characterized Oenococcus oeni bacteriophages Implications for malolactic fermentation in wine

, 2017
Nowadays, only few phages infecting Oenococcus oeni, the principal lactic acid bacteria (LAB) species responsible for malolactic fermentation (MLF) in wine, have been characterized.
Saiz Calahorra, Juan Carlos, Doria, F., Costantini, A., Garcia-Moruno, E.   +3 more
core   +1 more source

Quick and Cheap: Optimized Purification and Concentration of Bacteriophages Produced in Rich Culture Media

Bio-Protocol
This protocol describes an easy, quick, cheap, and effective method for the purification and concentration of bacteriophages (phages) produced in rich culture media, meeting the quality criteria required for structural analyses.
Amel Chaïb, Laura Schmitt, Adeline Goulet, Claire Le Marrec   +3 more
doaj   +1 more source

Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates

Czech Journal of Food Sciences, 2016
The β-d-glucosidase (βG) activity of intact cells of Oenococcus oeni SD-2a and 31MBR was assessed with synthetic and natural substrates, also its partial characterisation was investigated.
Yahui Li, Yanhong Ma, Mingtao Fan, Kaihong, Huang, Hongzhi Zhang   +5 more
doaj   +1 more source

Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge

Fermentation
Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries ...
Elizabeth Naiquen Flores, Gabriel Alejandro Rivas, Andrea Cecilia Guillade, Natalia Soledad Brizuela, Marina Edith Navarro, Emma Elizabeth Tymczyszyn, Lucrecia Delfederico, Carolina Fabiana Perez, Liliana Carmen Semorile, Danay Valdes La Hens, Barbara Mercedes Bravo-Ferrada   +10 more
doaj   +1 more source

Intraspecific diversity of Oenococcus oeni strains determined by sequence analysis of target genes.

, 2006
International audienceUsing molecular techniques and sequencing, we studied the intraspecific diversity of Oenococcus oeni, a lactic acid bacterium involved in red winemaking.
Bon, Elisabeth, Megumi Lucas, Arveiler, Benoit, Dupé, Aurelien, Aline Lonvaud-Funel, Arnaud Delaherche, Aurelien Dupé, Benoit Arveiler, Delaherche, Arnaud, Elisabeth Bon, Antoine De Daruvar, Lonvaud-Funel, Aline, Lucas, Megumi, de Daruvar, Antoine   +13 more
core   +1 more source

Oenococcus oeni allows the increase of antihypertensive and antioxidant activities in apple cider. [PDF]

Heliyon, 2023
Kristof I, Ledesma SC, Apud GR, Vera NR, Aredes Fernández PA.   +4 more
europepmc   +1 more source

Mass Spectrometry-Based Proteomic Approach in Oenococcus oeni Enological Starter

, 2014
A simple procedure is proposed for selective protein solubilization and trypsin digestion, followed by off-line liquid chromatography matrix assisted laser desorption ionization mass spectrometry (LC-MALDI MS) analysis of Oenococcus oeni (O.
A. Napoli, G. Sindona, Donatella Aiello, D. Aiello, M. Fiorillo, Maria Stella Cappello, Anna Napoli, L. Di Donna, MATERAZZI, Stefano, Giovanni Sindona, Gilda Aiello, Fabio Mazzotti, M. S. Cappello, G. Aiello, Marco Fiorillo, Leonardo Di Donna, S. Materazzi, F. Mazzotti   +17 more
core   +1 more source

The Influence of Lactiplantibacillus plantarum and Oenococcus oeni Starters on the Volatile and Sensory Properties of Black Raspberry Wine. [PDF]

Foods, 2023
Wang C, Sun S, Zhou H, Cheng Z.
europepmc   +1 more source

Proteomic analysis of extracellular vesicles from Oenococcus Oeni

, 2022
Malolactic fermentation is essential for the quality of red wines and some other wine styles. This process consists in the decarboxylation of L-malic acid to L-lactic acid, increasing the pH of wine and releasing compounds with sensory impact ...
Tronchoni, J. [0000-0001-9227-2713], Mencher, A., Gonzalez, R. [0000-0001-7388-1660], Morales, P., Mejías-Ortiz, M. [0000-0001-7065-4331]   +4 more
core