Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation

被引：0
|
作者：
机构：
[1] González, Á.
[2] Hierro, N.
[3] Poblet, M.
[4] Rozès, N.
[5] Mas, A.
[6] 1,Guillamón, J.M.
来源：
Guillamón, J.M. (jmgn@astor.urv.es) | 1600年 / Blackwell Publishing Ltd卷 / 96期
关键词：
Acetic acid - Bacteria - Fermentation - pH - Polymerase chain reaction - Wine;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [11] Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine
    Baena-Ruano, Silvia
    Santos-Duenas, Ines M.
    Mauricio, Juan C.
    Garcia-Garcia, Isidoro
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (15) : 2675 - 2681
  • [12] Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine
    Segala Miotto, Shana Paula
    Fensterseifer, Leticia Caroline
    Hassemer, Guilherme de Souza
    Martins, Guilherme
    Ficagna, Evandro
    Steffens, Juliana
    Saorin Puton, Bruna Maria
    Backes, Geciane Toniazzo
    Valduga, Eunice
    Cansian, Rogerio Luis
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2023, 39 (08):
  • [13] Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine
    Shana Paula Segala Miotto
    Letícia Caroline Fensterseifer
    Guilherme de Souza Hassemer
    Guilherme Martins
    Evandro Ficagna
    Juliana Steffens
    Bruna Maria Saorin Puton
    Geciane Toniazzo Backes
    Eunice Valduga
    Rogério Luis Cansian
    World Journal of Microbiology and Biotechnology, 2023, 39
  • [14] Cytofluorometric detection of wine lactic acid bacteria: application of malolactic fermentation to the monitoring
    Salma, Mohammad
    Rousseaux, Sandrine
    Grand, Anabelle Sequeira-Le
    Alexandre, Herve
    JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2013, 40 (01) : 63 - 73
  • [15] KINETICS OF WINE SPOILAGE BY ACETIC-ACID BACTERIA
    KOSEBALABAN, F
    OZILGEN, M
    JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, 1992, 55 (01) : 59 - 63
  • [16] Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
    Mas, Albert
    Jesus Torija, Maria
    Garcia-Parrilla, Maria Carmen
    Maria Troncoso, Ana
    SCIENTIFIC WORLD JOURNAL, 2014,
  • [17] Acetic acid fermentation with quince, asparagus and all that using isolated acetic acid bacteria
    Miyazaki, S
    Otsubo, M
    Aoki, H
    Sawaya, T
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996, 43 (07): : 858 - 865
  • [18] Oxidative Fermentation of Acetic Acid Bacteria and Its Products
    He, Yating
    Xie, Zhenzhen
    Zhang, Huan
    Liebl, Wolfgang
    Toyama, Hirohide
    Chen, Fusheng
    FRONTIERS IN MICROBIOLOGY, 2022, 13
  • [19] Isolation and characterization of acetic acid bacteria in cocoa fermentation
    Romero-Cortes, T.
    Robles-Olvera, V.
    Rodriguez-Jimenes, G.
    Ramirez-Lepe, M.
    AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH, 2012, 6 (02): : 339 - 347
  • [20] Identification of lactic acid bacteria and acetic acid bacteria of lampung cocoa beans fermentation
    Fahrurrozi
    Stefanie
    Purwanto, A. P.
    Sofia, D. Y.
    Ratnakomala, S.
    INTERNATIONAL SYMPOSIUM OF INNOVATIVE BIO-PRODUCTION INDONESIA ON BIOTECHNOLOGY AND BIOENGINEERING 2019, 2020, 439
12345