Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH
Commercially produced red wines were adjusted to pH 3.0, 3.2, 3.5, 3.7, or 4.0 and examined during and after malolactic fermentation for growth of lactic acid bacteria and changes in the concentrations of carbohydrates, organic acids, amino acids, and acetaldehyde. With one exception, Leuconostoc oe...
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| 出版年: | Appl Environ Microbiol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1986
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC238915/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347015/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.51.3.539-545.1986 |
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