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Article(3)
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Microorganismos, hongos y algas(3)
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Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation
ArticleAbstract: The purpose of this study was to determine whether phenolic extracts with antimicrobial activity mayPalabras claves:Acetic acid bacteria, antimicrobial activity, lactic acid bacteria, Malolactic fermentation, Phenolic extracts, wineAutores:Almudena García-Ruiz, Bartolome B., Cueva C., González-Rompinelli E.M., Martín-Álvarez P.J., Moreno-Arribas M.V., Torres M., Yuste M.Fuentes:scopusDegradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking
ArticleAbstract: Aims: To evaluate the ability of grapevine ecosystem fungi to degrade histamine, tyramine and putresPalabras claves:Biogenic amines, fungi, Grapevine, Molecular characterization, Wine safetyAutores:Almudena García-Ruiz, Bartolome B., Bills G.F., Cueva C., González-Rompinelli E.M., Martín-Álvarez P.J., Moreno-Arribas M.V., Salazar O., Vicente M.F.Fuentes:scopusInactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds
ArticleAbstract: Aims: To investigate the inactivation properties of different classes of phenolic compounds presentPalabras claves:antimicrobial activity, Antioxidant activity, Inactivation mechanism, lactic acid bacteria, PHENOLIC COMPOUNDS, sulfur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Cueva C., Martín-Álvarez P.J., Moreno-Arribas M.V.Fuentes:scopus