Lactic acid bacteria from wines from Ribeira Sacra (Spain): isolation, identification and characterization of some oenological properties

被引：0
|
作者：
Mesas, J. M. [1 ]
Alegre Arribas, M. T. [2 ]
Rodriguez Perez, M. C. [3 ]
机构：
[1] Univ Santiago de Compostela, Escuela Politecn Super, Dept Analyt Chem Nutr & Bromatol Food Technol, Campus Univ S-N, Lugo 27002, Spain
[2] Univ Santiago de Compostela, Escuela Politecn Super, Dept Microbiol & Parasitol, Lugo 27002, Spain
[3] Univ Santiago de Compostela, Escuela Politecn Super, Dept Plant Physiol, Lugo 27002, Spain
来源：
MICROORGANISMS IN INDUSTRY AND ENVIRONMENT: FROM SCIENTIFIC AND INDUSTRIAL RESEARCH TO CONSUMER PRODUCTS | 2011年
关键词：
wine; lactic acid bacteria; OENOCOCCUS-OENI; MALOLACTIC FERMENTATION; TYPIFICATION; STRAINS; LACTOBACILLUS; RAPD; DNA; PCR;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
A wide collection of lactic acid bacteria has been isolated from wines from the origin appellation "Ribeira Sacra" in the northwest of Spain. Such a collection has been partially characterized and stocked in order to provide autochthonous strains of lactic acid bacteria to the winemakers of this region. The influence of several factors on the isolation of the strains (i.e.: vintage, geographic area and addition of sulphite to the must) has been analysed and is discussed in this document.
引用
收藏
页码：408 / 412
页数：5
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