Whey permeate as a substrate for the production of freeze-dried Lactiplantibacillus plantarum to be used as a malolactic starter culture

[11] Ferrer S(2018)Advantages of using blend cultures of native L. plantarum and O. oeni strains to induce malolactic fermentation of patagonian malbec wine Front Microbiol 7 22-437

[12] Bourdineaud JP(2018)Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains Food Res Int 27 118-1591

[13] Bravo-Ferrada BM(2019)Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? Electron J Biotechnol 7 54-847

[14] Tymczyszyn EE(2019)Lactobacillus plantarum as a malolactic starter culture in winemaking: a new (old) player? Electron J Biotechnol 7 24-443

[15] Gómez-Zavaglia A(2021)β-glucosidase activity of lactiplantibacillus plantarum UNQLp 11 in different malolactic fermentations conditions: effect of ph and ethanol content Fermentation 211 433-1341

[16] Semorile L(2021)Influence of Patagonian Aust J Grape Wine Res 24 1587-64

[17] Bravo-Ferrada BM(2021) and Fermentation 14 835-336

[18] Brizuela NS(2021) strains on sensory perception of Pinot Noir wine after malolactic fermentation Fermentation 35 427-2612

[19] Gerbino E(2000)Microbial resources, fermentation and reduction of negative externalities in food systems: patterns toward sustainability and resilience Eur Food Res Technol 34 1339-381

[20] Bravo-Ferrada BM(2002)Biodiversity of oenological lactic acid bacteria: species- and strain-dependent plus/minus effects on wine quality and safety Biotechnol Lett 50 52-87

[11] Ferrer S(2018)Advantages of using blend cultures of native L. plantarum and O. oeni strains to induce malolactic fermentation of patagonian malbec wine Front Microbiol 7 22-437

[12] Bourdineaud JP(2018)Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains Food Res Int 27 118-1591

[13] Bravo-Ferrada BM(2019)Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? Electron J Biotechnol 7 54-847

[14] Tymczyszyn EE(2019)Lactobacillus plantarum as a malolactic starter culture in winemaking: a new (old) player? Electron J Biotechnol 7 24-443

[15] Gómez-Zavaglia A(2021)β-glucosidase activity of lactiplantibacillus plantarum UNQLp 11 in different malolactic fermentations conditions: effect of ph and ethanol content Fermentation 211 433-1341

[16] Semorile L(2021)Influence of Patagonian Aust J Grape Wine Res 24 1587-64

[17] Bravo-Ferrada BM(2021) and Fermentation 14 835-336

[18] Brizuela NS(2021) strains on sensory perception of Pinot Noir wine after malolactic fermentation Fermentation 35 427-2612

[19] Gerbino E(2000)Microbial resources, fermentation and reduction of negative externalities in food systems: patterns toward sustainability and resilience Eur Food Res Technol 34 1339-381

[20] Bravo-Ferrada BM(2002)Biodiversity of oenological lactic acid bacteria: species- and strain-dependent plus/minus effects on wine quality and safety Biotechnol Lett 50 52-87