Linking wine lactic acid bacteria diversity with wine aroma and flavour
MS Cappello, G Zapparoli, A Logrieco… - International Journal of …, 2017 - Elsevier
In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has
increased considerably. Investigations on genetic and biochemistry of species involved in …
increased considerably. Investigations on genetic and biochemistry of species involved in …
Enzymes for wine fermentation: Current and perspective applications
H Claus, K Mojsov - Fermentation, 2018 - mdpi.com
Enzymes are used in modern wine technology for various biotransformation reactions from
prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes …
prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes …
Lactic acid bacteria
H König, J Fröhlich - Biology of Microorganisms on Grapes, in Must and in …, 2017 - Springer
A typical lactic acid bacterium grown under standard conditions is aerotolerant, acid tolerant,
organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end …
organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end …
Lactobacillus strains isolated from infant faeces possess potent inhibitory activity against intestinal alpha- and beta-glucosidases suggesting anti-diabetic potential
Purpose Inhibitors of intestinal alpha-glucosidases are used therapeutically to treat type 2
diabetes mellitus. Bacteria such as Actinoplanes sp. naturally produce potent alpha …
diabetes mellitus. Bacteria such as Actinoplanes sp. naturally produce potent alpha …
The Binding Efficiency and Interaction of Lactobacillus casei Shirota Toward Aflatoxin B1
The use of probiotic as dietary approach to prevent exposure to food contaminant, aflatoxin
B1 (AFB1) has greatly increased. Several studies found that AFB1 binding to the bacterial …
B1 (AFB1) has greatly increased. Several studies found that AFB1 binding to the bacterial …
Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution
A Devi, AA Konerira Aiyappaa… - Journal of the Science …, 2020 - Wiley Online Library
BACKGROUND Anthocyanins and flavonols play a significant role in contributing to wine
color and mouthfeel, and the interaction of malolactic fermentation with these compounds is …
color and mouthfeel, and the interaction of malolactic fermentation with these compounds is …
Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains
L Liang, JO Omedi, W Huang, J Zheng, Y Zeng… - Food Bioscience, 2022 - Elsevier
This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by
3 high β-glucosidase producing lactic acid bacteria (LAB) of Lactobacillus harbinensis (M12 …
3 high β-glucosidase producing lactic acid bacteria (LAB) of Lactobacillus harbinensis (M12 …
Changes in smoke-taint volatile-phenol glycosides in wildfire smoke-exposed Cabernet Sauvignon grapes throughout winemaking
A Caffrey, L Lerno, A Rumbaugh… - … Journal of Enology …, 2019 - Am Soc Enol Viticulture
When grapes are exposed to wildfire smoke, several smoke-related aroma compounds can
be transferred to the berries and become glycosylated. Although the compounds do not …
be transferred to the berries and become glycosylated. Although the compounds do not …
Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines
F Pérez-Martín, S Seseña, PM Izquierdo… - International journal of …, 2013 - Elsevier
The goal of this study was to examine the esterase activity of 243 lactic acid bacteria (LAB)
strains from wines of different red grape varieties, belonging to the genera Oenococcus …
strains from wines of different red grape varieties, belonging to the genera Oenococcus …
The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma …
A Caffrey, SE Ebeler - Foods, 2021 - mdpi.com
Volatile aroma compounds found in grapes and hops may be present as both free volatiles
and bound glycosides. Glycosides found in the raw materials are transferred to their …
and bound glycosides. Glycosides found in the raw materials are transferred to their …