JMB

Cited by CrossRef (13)

  1. Rocío Fernández-Pérez, Carmen Tenorio Rodríguez, Fernanda Ruiz-Larrea. Fluorescence microscopy to monitor wine malolactic fermentation. Food Chemistry 2019;274:228
    https://doi.org/10.1016/j.foodchem.2018.08.088
  2. Juan M. Mesas, M. Carmen Rodríguez, M. Teresa Alegre. Biology of Microorganisms on Grapes, in Must and in Wine. 2019.
    https://doi.org/10.1007/978-3-319-60021-5_21
  3. Natalia Brizuela, E. Elizabeth Tymczyszyn, Liliana C. Semorile, Danay Valdes La Hens, Lucrecia Delfederico, Axel Hollmann, Barbara Bravo-Ferrada. Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?. Electronic Journal of Biotechnology 2019;38:10
    https://doi.org/10.1016/j.ejbt.2018.12.002
  4. Aline Lonvaud‐Funel. Biotechnology of Lactic Acid Bacteria. 2019.
    https://doi.org/10.1002/9781118868386.ch15
  5. Lucía González-Arenzana, Pilar Santamaría, Ana Rosa Gutiérrez, Rosa López, Isabel López-Alfaro. Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods. Eur Food Res Technol 2017;243:41
    https://doi.org/10.1007/s00217-016-2720-2
  6. Deepak S. Ipe, Nouri L. Ben Zakour, Matthew J. Sullivan, Scott A. Beatson, Kimberly B. Ulett, William H. Benjamin, Mark R. Davies, Samantha J. Dando, Nathan P. King, Allan W. Cripps, Mark A. Schembri, Gordon Dougan, Glen C. Ulett, A. Camilli. Discovery and Characterization of Human-Urine Utilization by Asymptomatic-Bacteriuria-Causing Streptococcus agalactiae. Infect Immun 2016;84:307
    https://doi.org/10.1128/IAI.00938-15
  7. Hanady A. Albadran, Andrea Monteagudo-Mera, Vitaliy V. Khutoryanskiy, Dimitris Charalampopoulos. Development of chitosan-coated agar-gelatin particles for probiotic delivery and targeted release in the gastrointestinal tract. Appl Microbiol Biotechnol 2020;104:5749
    https://doi.org/10.1007/s00253-020-10632-w
  8. Jun Heo, Chan-Mi Lee, Moon Kook Park, Do-Youn Jeong, Tai-Boong Uhm. Isolation of indigenous Lactobacillus plantarum for malolactic fermentation. The Korean Journal of Microbiology 2015;51:169
    https://doi.org/10.7845/kjm.2015.5022
  9. Silvia Jane Lombardi, Gianfranco Pannella, Massimo Iorizzo, Bruno Testa, Mariantonietta Succi, Patrizio Tremonte, Elena Sorrentino, Massimo Di Renzo, Daniela Strollo, Raffaele Coppola. Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine. Microorganisms 2020;8:516
    https://doi.org/10.3390/microorganisms8040516
  10. Nicholas A. Bokulich, David A. Mills. Next-generation approaches to the microbial ecology of food fermentations. BMB Reports 2012;45:377
    https://doi.org/10.5483/BMBRep.2012.45.7.148
  11. Verónica Soares-Santos, Isabel Pardo, Sergi Ferrer. Cells-qPCR as a direct quantitative PCR method to avoid microbial DNA extractions in grape musts and wines. International Journal of Food Microbiology 2017;261:25
    https://doi.org/10.1016/j.ijfoodmicro.2017.08.019
  12. Helmut König, Jürgen Fröhlich. Biology of Microorganisms on Grapes, in Must and in Wine. 2017.
    https://doi.org/10.1007/978-3-319-60021-5_1
  13. Verónica Soares-Santos, Isabel Pardo, Sergi Ferrer. Improved detection and enumeration of yeasts in wine by Cells-qPCR. LWT 2018;90:90
    https://doi.org/10.1016/j.lwt.2017.12.007

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