Results 81 to 90 of about 1,380 (159)

Molecular Cloning, Expression and Characterization of Oenococcus oeni Priming Glycosyltransferases

Molecular Biotechnology, 2017
Oenococcus oeni is the main bacterial species that drives malolactic fermentation in wine. Most O. oeni strains produce capsular exopolysaccharides (EPS) that may contribute to protect them in the wine hostile environment. In O. oeni genome sequences, several genes are predicted to encode priming glycosyltransferases (pGTs). These enzymes are essential
Dimopoulou, Maria, Claisse, Olivier, Dutilh, Lucie, Miot-Sertier, Cecile, Ballestra, Patricia, Lucas, Patrick M., Dols, Marguerite   +6 more
openaire   +4 more sources

The use of Torulaspora delbrueckii to improve malolactic fermentation

Microbial Biotechnology
The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research.
Aitor Balmaseda, Nicolas Rozès, Albert Bordons, Cristina Reguant   +3 more
doaj   +1 more source

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract Multiple sensorial, technological, and nutritional challenges must be overcome when developing plant‐based fermented dairy alternatives (PBFDA) to mimic their dairy counterparts. The elimination of plant‐derived off‐flavors (green, earthy, bitter, astringent) and the degradation of antinutrients are crucial quality factors highlighted by the ...
Guillermo Eduardo Sedó Molina, Geoffrey Ras, Denise Felix da Silva, Lene Duedahl‐Olesen, Egon Bech Hansen, Claus Heiner Bang‐Berthelsen   +5 more
wiley   +1 more source

Selection and Validation of Reference Genes for Quantitative Real-Time PCR Normalization Under Ethanol Stress Conditions in Oenococcus oeni SD-2a

Frontiers in Microbiology, 2018
The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression levels, which requires the optimal reference genes used for normalization. Oenococcus oeni (O. oeni), as the one of most important microorganisms in wine industry
Shuai Peng, Longxiang Liu, Hongyu Zhao, Hua Wang, Hua Wang, Hua Wang, Hua Li, Hua Li, Hua Li   +8 more
doaj   +1 more source

Use of Oenococcus oeni biofilm for wine malolactic fermentation management

OENO One
Controlling the speed of malolactic fermentation in red wine is an important challenge to produce certain short-rotation wines, like primeur style wines, for entry-level market segments.
Marianne Gosset, Magali Garcia, Christine Roques, Patricia Taillandier   +3 more
doaj   +1 more source

Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines

Postępy Mikrobiologii, 2020
The effect of Saccharomyces cerevisiae yeast on the content of volatile compounds, ethanol, glycerol and volatile acidity of wines as well as the importance of inoculation with non-Saccharomyces and S.
Stój Anna
doaj   +1 more source

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

Food Chemistry: X, 2019
Syrah must was co-inoculated with mixed cultures of Saccharomyces + O. oeni/Lb. plantarum and Saccharomyces + non-Saccharomyces + O. oeni/Lb. plantarum to evaluate the effect on phenolics and sensory attributes.
P.P. Minnaar, H.W. du Plessis, N.P. Jolly, M. van der Rijst, M. du Toit   +4 more
doaj   +1 more source

Development of a reliable and easy method for screening Oenococcus carbohydrate consumption profile

OENO One, 2010
Aims: The aim of this study was to develop a colorimetric test to determine Oenococcus carbohydrate consumption profile. Methods and results: A semi-defined growth medium which enabled efficient bacterial growth and medium acidification in the presence ...
B. Hocine, Zohra Jamal, Laurent Riquier, Aline Lonvaud-Funel, Marguerite Dols-Lafargue   +4 more
doaj   +1 more source

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

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