Lactic acid bacteria and yeasts as means of decreasing wine acidity

被引：0
|
作者：
Eliseeva, GS [1 ]
Nagornaya, SS [1 ]
Zherebilo, OE [1 ]
Podgorsky, VS [1 ]
Ignatova, EA [1 ]
机构：
[1] Natl Acad Sci Ukraine, Inst Microbiol & Virol, UA-252143 Kiev, Ukraine
来源：
APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 2001年 / 37卷 / 04期
关键词：
D O I：
10.1023/A:1010262307178
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Two hundred monocultures of lactic acid bacteria and 30 associations of yeasts and lactic acid bacteria have been studied. A stable association was developed which was capable of decreasing wine acidity. The association contained two species of bacteria, Leuconostoc oenos and Pediococcus pentosaceus, and the yeast Saccharomyces cerevisiae. The physiology of the microorganisms was studied, and their effects on the chemical composition of wines were determined.
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收藏
页码：419 / 424
页数：6
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