lactic acid bacteria
- Open AccessAutochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking ConditionsSilvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva NavascuésAm J Enol Vitic. 2021 72: 170-180 ; DOI: 10.5344/ajev.2020.20010Silvia Pérez-Magariño1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;Estela Cano-Mozo1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;Clara Albors2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;Antonio Santos3Department of Genetics, Physiology and Microbiology. Unit of Microbiology. Biology Faculty, Complutense University of Madrid, Madrid, Spain.Eva Navascués2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;
- You have accessRestricted accessPrediction of Effective Steam Sterilization Times for Wine Barrels Using a Mathematical Modeling ApproachRuiye Yao, Grace Kwong, Konrad V. Miller, David E. BlockAm J Enol Vitic. 2021 72: 101-105 ; DOI: 10.5344/ajev.2020.20047Ruiye Yao1Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616;Grace Kwong2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616;Konrad V. Miller2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616;3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.David E. Block2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616;3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.
- You have accessRestricted accessTransformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine SystemsCarlos Luz Mínguez, María Amparo Ruvira Garrigues, Laura López Ocaña, Rosa Aznar Novella, Jorge Mañes Vinuesa, Giuseppe MecaAm J Enol Vitic. 2020 71: 167-174 ; DOI: 10.5344/ajev.2019.19041Carlos Luz Mínguez1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainMaría Amparo Ruvira Garrigues4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainLaura López Ocaña4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainRosa Aznar Novella2Departamento de Microbiología y Ecología, Universitat de València (UVEG), Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain3Departamento de Bio-tecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainJorge Mañes Vinuesa1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainGiuseppe Meca1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
- You have accessRestricted accessEffect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship StudyMaría Gilda Stivala, Margarita Beatriz Villecco, Daniel Enriz, Pedro Aredes FernándezAm J Enol Vitic. 2017 68: 228-233 ; DOI: 10.5344/ajev.2016.16084María Gilda Stivala1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, Argentina2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), ArgentinaMargarita Beatriz Villecco1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, ArgentinaDaniel Enriz2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina3Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco 917, 5700, San Luis, ArgentinaPedro Aredes Fernández1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, Argentina2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
- You have accessRestricted accessCreation and Use of a Brettanomyces Aroma WheelC.M. Lucy Joseph, Elizabeth Albino, Linda F. BissonCatalyst: Discovery into Practice 2017 1: 12-20 ; DOI: 10.5344/catalyst.2016.16003C.M. Lucy Joseph1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616 andElizabeth Albino2Codexis; 200 Penobscot Drive, Redwood City, CA 94063.Linda F. Bisson
- You have accessRestricted accessImpact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932Gordon A. Walker, Anna Hjelmeland, Nicholas A. Bokulich, David A. Mills, Susan E. Ebeler, Linda F. BissonAm J Enol Vitic. 2016 67: 296-307 ; DOI: 10.5344/ajev.2016.15092Gordon A. Walker1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Anna Hjelmeland1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Nicholas A. Bokulich1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 956163Present address: Department of Medicine, Langone Medical Center, New York University, NY.David A. Mills1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 956162Department of Food Science and Technology, Robert Mondavi Institute, University of California, Davis, CA 95616Susan E. Ebeler1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
- You have accessRestricted accessInfluence of Phenolic Compounds on Activity of Nisin and Pediocin PA-1Caroline Knoll, Benoit Divol, Maret du ToitAm J Enol Vitic. 2008 59: 418-421 ; DOI: 10.5344/ajev.2008.59.4.418Caroline Knoll1Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.Benoit Divol1Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.Maret du Toit1Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa.
- You have accessRestricted accessIdentification of Lactic Acid Bacteria from Vinegar Flies Based on Phenotypic and Genotypic CharacteristicsWillem H. Groenewald, Carol A. Van Reenen, Svetoslav D. Todorov, Maret Du Toit, R. Corli Witthuhn, Wilhelm H. Holzapfel, Leon M.T. DicksAm J Enol Vitic. 2006 57: 519-525 ; DOI: 10.5344/ajev.2006.57.4.519Willem H. Groenewald1Department 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 Reenen1Department 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. Todorov1Department 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 Toit1Department 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 Witthuhn1Department 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. Holzapfel1Department 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. Dicks1Department 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 accessAbility of Lactic Acid Bacteria to Produce Volatile PhenolsJosé A. Couto, Francisco M. Campos, Ana R. Figueiredo, Tim A. HoggAm J Enol Vitic. 2006 57: 166-171 ; DOI: 10.5344/ajev.2006.57.2.166José A. Couto1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Francisco M. Campos1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Ana R. Figueiredo1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Tim A. Hogg1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
- You have accessRestricted accessHistamine-Producing Lactic Acid Bacteria in Wines: Early Detection, Frequency, and DistributionE. Coton, G. Rollan, A. Bertrand, A. Lonvaud-FunelAm J Enol Vitic. 1998 49: 199-204 ; DOI: 10.5344/ajev.1998.49.2.199E. CotonFaculté d'Oenologie, Unité Associée INRA/Université de Bordeaux II, Talence, FranceG. RollanA. Bertrand