Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of Leuconostoc oenos

The polypeptide nisin (100 U/ml) prevented malolactic fermentation in wines by indigenous or intentionally added lactic acid bacteria. Nisin (100 U/ml)-resistant mutants of Leuconostoc oenos were obtained and used with nisin in wine to carry out a pure-culture malolactic fermentation in the presence...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Daeschel, Mark A., Jung, Dong-Sun, Watson, Barney T.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1991
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC182757/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348424/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.57.2.601-603.1991
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