Efecto de las manoproteínas de levadura sobre Oenococcus oeni y la fermentación maloláctica del vino
La fermentació alcohólica (FA) transforma els sucres del most en etanol i CO, sent realitzada principalment per llevats Saccharomyces cerevisiae. Duran!
Toraño Jiménez, Paloma Beatriz
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Chemical Transfers Occurring Through Oenococcus oeni Biofilm in Different Enological Conditions. [PDF]
Front Nutr, 2019 Coelho C +5 more
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Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice. [PDF]
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Oenococcus oeni in Chilean Red Wines: Technological and Genomic Characterization. [PDF]
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Heterologous Expression of Argininosuccinate Synthase From Oenococcus oeni Enhances the Acid Resistance of Lactobacillus plantarum. [PDF]
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Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains. [PDF]
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Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar. [PDF]
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Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation. [PDF]
Front Microbiol, 2018 Balmaseda A +3 more
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Loop-mediated isothermal amplification-lateral flow dipstick (LAMP-LFD) for detection of wine microorganisms. [PDF]
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Direct and Rapid Detection and Quantification of Oenococcus oeni Cells in Wine by Cells-LAMP and Cells-qLAMP. [PDF]
Front Microbiol, 2018 Soares-Santos V, Pardo I, Ferrer S.
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