Research Note
Identification of Lactic Acid Bacteria from Vinegar Flies Based on Phenotypic and Genotypic Characteristics
Willem H. Groenewald, Carol A. Van Reenen, Svetoslav D. Todorov, Maret Du Toit, R. Corli Witthuhn, Wilhelm H. Holzapfel, Leon M.T. Dicks
Am J Enol Vitic. 2006 57: 519-525 ; DOI: 10.5344/ajev.2006.57.4.519
Willem H. Groenewald
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Carol A. Van Reenen
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Svetoslav D. Todorov
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Maret Du Toit
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
R. Corli Witthuhn
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Wilhelm H. Holzapfel
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Leon M.T. Dicks
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
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Vol 57 Issue 4
You have accessRestricted access
Identification of Lactic Acid Bacteria from Vinegar Flies Based on Phenotypic and Genotypic Characteristics
Willem H. Groenewald, Carol A. Van Reenen, Svetoslav D. Todorov, Maret Du Toit, R. Corli Witthuhn, Wilhelm H. Holzapfel, Leon M.T. Dicks
Am J Enol Vitic. 2006 57: 519-525 ; DOI: 10.5344/ajev.2006.57.4.519
Willem H. Groenewald
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Carol A. Van Reenen
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Svetoslav D. Todorov
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Maret Du Toit
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
R. Corli Witthuhn
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Wilhelm H. Holzapfel
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Leon M.T. Dicks
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
You have accessRestricted access
Identification of Lactic Acid Bacteria from Vinegar Flies Based on Phenotypic and Genotypic Characteristics
Willem H. Groenewald, Carol A. Van Reenen, Svetoslav D. Todorov, Maret Du Toit, R. Corli Witthuhn, Wilhelm H. Holzapfel, Leon M.T. Dicks
Am J Enol Vitic. 2006 57: 519-525 ; DOI: 10.5344/ajev.2006.57.4.519
Willem H. Groenewald
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Carol A. Van Reenen
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Svetoslav D. Todorov
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Maret Du Toit
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
R. Corli Witthuhn
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Wilhelm H. Holzapfel
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.
Leon M.T. Dicks
1Department of Microbiology, 2Institute for Wine Biotechnology, and 3Department of Food Science, University of Stellenbosch, 7600 Stellenbosch, South Africa; and 4Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.