Mostrando 10 resultados de: 12
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Food Control(4)
Food Microbiology(2)
International Journal of Food Microbiology(2)
Journal of Applied Microbiology(2)
Enzyme and Microbial Technology(1)
Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria
ArticleAbstract: This paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, includiPalabras claves:antimicrobial activity, Inactivation mechanism, lactic acid bacteria, Lysozyme, PHENOLIC COMPOUNDS, sulphur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Martín-Álvarez P.J., Moreno-Arribas M.V.Fuentes:scopusAssessment of probiotic properties in lactic acid bacteria isolated from wine
ArticleAbstract: Probiotic properties are highly strain-dependent but rarely studied in enological lactic acid bacterPalabras claves:lactic acid bacteria, probiotic, wineAutores:Almudena García-Ruiz, Bartolome B., Esteban-Fernández A., González de Llano D., Moreno-Arribas M.V., Requena T.Fuentes:scopusAntimicrobial activity of lacticin 3147 against oenological lactic acid bacteria. Combined effect with other antimicrobial agents
ArticleAbstract: This study investigated the potential use of lacticin 3147 to control growth of wine lactic acid bacPalabras claves:Alternatives to SO 2, antimicrobial activity, bacteriocins, lactic acid bacteria, wineAutores:Almudena García-Ruiz, Bartolome B., Martínez-Cuesta M.C., Moreno-Arribas M.V., Peláez C., Requena T.Fuentes:scopusAntimicrobial 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:scopusGenetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents
ArticleAbstract: Molecular techniques have been applied to study the evolution of wine-associated lactic acid bacteriPalabras claves:Antimicrobial phenolic extracts, Genetic characterization, Malolactic fermentation, Oenococcus oeniAutores:Almudena García-Ruiz, Bartolome B., Claisse O., Lonvaud-Funel A., Moreno-Arribas M.V., Requena T., Tabasco R.Fuentes:scopusNovel biocompatible silver nanoparticles for controlling the growth of lactic acid bacteria and acetic acid bacteria in wines
ArticleAbstract: This paper reports the inhibitory potential of two new silver-based biocompatible nanoparticles (AgPalabras claves:Acetic acid bacteria, Alternatives to sulphur dioxide, antimicrobial activity, lactic acid bacteria, silver nanoparticles, wineAutores:Almudena García-Ruiz, Bartolome B., Crespo J., López-de-Luzuriaga J.M., Martín-Álvarez P.J., Monge M., Moreno-Arribas M.V., Olmos M.E., Rodríguez-Álfaro M.P.Fuentes:scopusGrowth and release of hydroxycinnamic acids from Brewer's spent grain by Streptomyces avermitilis CECT 3339
ArticleAbstract: Streptomyces avermitilis CECT 3339 is grown on Brewer's spent grain (BSG) and the production of feruPalabras claves:Brewer's spent grain, Ferulic acid, Feruloyl esterase, Streptomycetes, XylanasesAutores:Bartolome B., Copa-Patiño J.L., Ferreira P., Gómez-Cordovés C., Nardy Diez, Sancho A.I., Soliveri J.Fuentes:googlescopusInactivation 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:scopusSelection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release
ArticleAbstract: Lactobacillus plantarum strains have resistance mechanisms that enable them to survive and proliferaPalabras claves:Co-inoculation, Functional starter culture, Grape aroma hydrolytic activity, Lactobacillus plantarum, Wine malolactic fermentationAutores:Almudena García-Ruiz, Bartolome B., Iorizzo M., Lombardi S.J., Moreno-Arribas M.V., Muñoz-González C., Testa B.Fuentes:scopus