Lactobacillus
- You have accessRestricted accessQuantitative Measurement of Heat Formation During Malolactic FermentationAntje Gent, G. Wegener, F. RadlerAm J Enol Vitic. 1997 48: 423-427 ; DOI: 10.5344/ajev.1997.48.4.423Antje GentInstitut für Mikrobiologie und Weinforschung, Johannes Gutenberg Universität, D- 55099 Mainz, GermanyG. Wegener
- You have accessRestricted accessRelationship Between Sluggish Fermentations and the Antagonism of Yeast by Lactic Acid BacteriaY.-C. Huang, C. G. Edwards, J. C. Peterson, K. M. HaagAm J Enol Vitic. 1996 47: 1-10 ; DOI: 10.5344/ajev.1996.47.1.1Y.-C. HuangDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.C. G. EdwardsDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.J. C. PetersonDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.K. M. HaagDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376.
- You have accessRestricted accessDetermination of the Three Isomers of 2,3-Butanediol Formed by Yeasts or Lactic Acid Bacteria During FermentationB. Herold, P. Pfeiffer, F. RadlerAm J Enol Vitic. 1995 46: 134-137 ; DOI: 10.5344/ajev.1995.46.1.134B. HeroldInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.P. PfeifferInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.F. RadlerInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.
- You have accessRestricted accessAbility of Wine Lactic Acid Bacteria to Metabolize Phenol Carboxylic AcidsJ. F. Cavin, V. Andioc, P. X. Etievant, C. DiviesAm J Enol Vitic. 1993 44: 76-80 ; DOI: 10.5344/ajev.1993.44.1.76J. F. CavinEcole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation (ENSBANA), Laboratoire de Microbiologie, 1, Esplanade Erasme, Université de Bourgogne, 21000 Dijon, FranceV. AndiocP. X. Etievant
- You have accessRestricted accessPossible Use of Nisin in Winemaking. I. Action of Nisin Against Lactic Acid Bacteria and Wine Yeasts in Solid and Liquid MediaF. RadlerAm J Enol Vitic. 1990 41: 1-6 ; DOI: 10.5344/ajev.1990.41.1.1F. RadlerInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, Postfach 3980, D-6500 Mainz, Federal Republic of Germany.
- You have accessRestricted accessPossible Use of Nisin in Winemaking. II. Experiments to Control Lactic Acid Bacteria in the Production of WineF. RadlerAm J Enol Vitic. 1990 41: 7-11 ; DOI: 10.5344/ajev.1990.41.1.7F. RadlerInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, Postfach 3980, D-6500 Mainz, Federal Republic of Germany.
- You have accessRestricted accessProperties of Wine Lactic Acid Bacteria: Their Potential Enological SignificanceCraig R. Davis, Djoko Wibowo, Graham H. Fleet, Terry H. LeeAm J Enol Vitic. 1988 39: 137-142 ; DOI: 10.5344/ajev.1988.39.2.137Craig R. DavisDepartment of Food Technology, Massey University, Palmerston North, New ZealandDjoko WibowoGraham H. Fleet