Mostrando 6 resultados de: 6
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Food Control(3)
Journal of Applied Microbiology(2)
International Journal of Food Microbiology(1)
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Tecnología de las bebidas(6)
Microorganismos, hongos y algas(4)
Alimentación y bebidas(2)
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scopus(6)
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: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: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: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:scopusPotential of phenolic compounds for controlling lactic acid bacteria growth in wine
ReviewAbstract: Lactic acid bacteria are important in enology since they undergo the malolactic fermentation, a procPalabras claves:antimicrobial activity, lactic acid bacteria, PHENOLIC COMPOUNDS, sulphur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Martín-Álvarez P.J., Martínez-Rodríguez A., Moreno-Arribas M.V., Pueyo E.Fuentes:scopus