Lactic acid bacteria as a potential source of enzymes for use in vinification

被引：131
|
作者：
Matthews, A
Grimaldi, A
Walker, M
Bartowsky, E
Grbin, P
Jiranek, V
机构：
[1] Univ Adelaide, Sch Agr & Wine, Glen Osmond, SA 5064, Australia
[2] Australian Wine Res Inst, Glen Osmond, SA, Australia
来源：
APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2004年 / 70卷 / 10期
关键词：
D O I：
10.1128/AEM.70.10.5715-5731.2004
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：5715 / 5731
页数：17
相关论文
共 50 条
  • [21] Honeybee-associated lactic acid bacteria and their probiotic potential for human use
    Suyabatmaz, Seyma
    Karaoglu, Sengul Alpay
    Bozdeveci, Arif
    Akpinar, Rahsan
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2023, 39 (01):
  • [22] Fish preservation in Senegal: potential use of lactic acid bacteria and their antibacterial metabolites
    Diop, Michel Bakar
    Destain, Jacqueline
    Tine, Emmanuel
    Thonart, Philippe
    BIOTECHNOLOGIE AGRONOMIE SOCIETE ET ENVIRONNEMENT, 2010, 14 (02): : 341 - 350
  • [23] BIODIVERSITY AND BIOTECHNOLOGICAL POTENTIAL OF LACTIC ACID BACTERIA
    Zamfir, Medana
    Cornea, Calina-Petruta
    De Vuyst, Luc
    Grosu-Tudor, Silvia-Simona
    AGROLIFE SCIENTIFIC JOURNAL, 2014, 3 (01): : 169 - 176
  • [24] Antiviral Potential of Lactic Acid Bacteria and Their Bacteriocins
    Al Kassaa, I.
    Hober, D.
    Hamze, M.
    Chihib, N. E.
    Drider, D.
    PROBIOTICS AND ANTIMICROBIAL PROTEINS, 2014, 6 (3-4) : 177 - 185
  • [25] Antiviral Potential of Lactic Acid Bacteria and Their Bacteriocins
    I. Al Kassaa
    D. Hober
    M. Hamze
    N. E. Chihib
    D. Drider
    Probiotics and Antimicrobial Proteins, 2014, 6 : 177 - 185
  • [26] ENSILING ALFALFA WITH ADDITIVES OF LACTIC-ACID BACTERIA AND ENZYMES
    TENGERDY, RP
    WEINBERG, ZG
    SZAKACS, G
    WU, M
    LINDEN, JC
    HENK, LL
    JOHNSON, DE
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1991, 55 (02) : 215 - 228
  • [27] Boza, a natural source of probiotic lactic acid bacteria
    Todorov, S. D.
    Botes, M.
    Guigas, C.
    Schillinger, U.
    Wiid, I.
    Wachsman, M. B.
    Holzapfel, W. H.
    Dicks, L. M. T.
    JOURNAL OF APPLIED MICROBIOLOGY, 2008, 104 (02) : 465 - 477
  • [28] A contribution to the mode of operation of the dehydrating enzymes of lactic acid bacteria
    Bertho, A
    von Zychlinski, B
    JUSTUS LIEBIGS ANNALEN DER CHEMIE, 1934, 512 : 81 - 88
  • [29] Artisan cheese: a potential source of wild lactic acid bacteria to obtain new starter cultures
    Barros Cabral, Maria Luiza
    Falcao de Lima, Meire dos Santos
    de Araujo Fernandes, Gabriela Alves
    da Costa, Eduardo Felipe
    Figueiredo Porto, Ana Lucia
    Holanda Cavalcanti, Maria Taciana
    JOURNAL OF BIOENERGY AND FOOD SCIENCE, 2016, 3 (04): : 207 - 215
  • [30] Potential use of the nisin produced by lactic acid bacteria for longer conservation of Camel cheese
    Souid, Wafa
    Boudjenah-Haroun, Saliha
    Siboukeur, Oum El Kheir
    Mati, Abderrahmane
    EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2015, 27 (10): : 784 - 789
12345