Results 41 to 50 of about 1,380 (159)
Selection of Lactic Acid Bacteria Species and Strains for Efficient Trapping of Drosophila suzukii
Insects, 2021 (1) Monitoring of Drosophila suzukii is based on the use of effective traps and baits. The current baits are insufficient to provide efficient monitoring. The use of bacteria as bio-catalyzers to produce bioactive volatiles may improve flies’ attraction.
Amani Alawamleh +8 more
doaj +1 more source
Complete Genome Sequence of Lytic Oenococcus oeni Bacteriophage OE33PA. [PDF]
Microbiol Resour Announc, 2018 Oenococcus oeni is the most common species of lactic acid bacteria associated with malolactic fermentation in wine. Here, we report the genome sequence of the lytic phage OE33PA (vB_OeS_OE33PA).
Jaomanjaka F +3 more
europepmc +6 more sources
OENO One, 2018 The use of autochthonous strains of Oenococcus oeni for inducing malolactic fermentation (MLF) in wines is increasing because they are well adapted to the conditions of a specific area. The main aim of this work was to select O. oeni strains from Priorat
Judit Franquès +5 more
doaj +1 more source
Identification and Localization of β-D-Glucosidase from Two Typical Oenococcus oeni Strains [PDF]
Polish Journal of Microbiology, 2016 β-D-glucosidase (βG) gene from Oenococcus oeni SD-2a and 31MBR was cloned, sequenced and analyzed, also intracellular βG of the two strains was further localized. The results showed that βG gene of the two strains was in high homology
Yahui Li +3 more
doaj +1 more source
Fermentation, 2023 This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was
Maria Luísa Cerri +7 more
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Isolation and Characterization of High-Ethanol-Tolerance Lactic Acid Bacteria from Australian Wine
Foods, 2022 Lactic acid bacteria are very important in winemaking. In this study, 108 lactic acid bacteria isolates were obtained from high-ethanol-content (~17% (v/v)) Grenache wines during uninoculated malolactic fermentation (MLF).
Gang Jin +3 more
doaj +1 more source
Journal of Pure and Applied Microbiology, 2018 After alcoholic fermentation, Oenococcus oeni is the protagonist that carry out malolactic fermentation in order to improve the quality of wine. However, the effectiveness of malolactic fermentation varies according to intraspecific diversity of O.
Maria Soledad Toledo +4 more
doaj +1 more source
Agronomy, 2023 This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz.
Paul Cristian Călugăr +7 more
doaj +1 more source
Influence of sulphur dioxide management on microbial populations during wine ageing
OENO OneThe use of food preservatives is controversial these days, and sulphur dioxide (SO2) is no exception. Microbial communities have been studied particularly during the prefermentative and fermentative stages in the absence of added SO2.
Sara Windholtz +10 more
doaj +1 more source
Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation
IVES Technical Reviews, 2021 Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear
Aitor Balmaseda +5 more
doaj +1 more source