Read e-book online Biology of Microorganisms on Grapes, in Must and in Wine PDF

By Helmut König, Gottfried Unden, Jürgen Fröhlich

ISBN-10: 3540854622

ISBN-13: 9783540854623

ISBN-10: 3540854630

ISBN-13: 9783540854630

The historical beverage wine is the results of the fermentation of grape needs to. This n- urally and reasonably sturdy product has been and is getting used through many human societies as a typical or relaxing beverage, as an immense skill to enhance the standard of consuming water in ancient occasions, as therapeutical agent, and as a non secular image. over the last centuries, wine has develop into an item of clinical curiosity. during this recognize various sessions can be saw. at the beginning, uncomplicated observations have been recorded, and as a consequence, the chemical foundation and the involvement of microorg- isms have been elucidated. At a later degree, the clinical paintings resulted in the research of the numerous minor and hint compounds in wine, the detection and realizing of the biochemical reactions and procedures, the range of microorganisms concerned, and the diversity in their a variety of actions. lately, the point of interest shifted to the genetic foundation of the microorganisms and the molecular points of the cells, together with metabolism, membrane shipping, and legislation. those diversified levels of wine study have been made up our minds via the medical equipment that have been identified and to be had on the respective time. the hot “molecular” strategy relies at the research of the genetic code and has ended in major effects that weren't even that you can imagine a number of a long time in the past. This new wealth of data is being provided within the Biology of Microorganisms on Grapes, in needs to, and in Wine.

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Additional resources for Biology of Microorganisms on Grapes, in Must and in Wine

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Int J System Bacteriol 46:1004–1009 Murphy MG, O’Connor L, Walsh D, Condon S (1985) Oxygen dependent lactate utilization by Lactobacillus plantarum. Arch Microbiol 141:75–79 Nakayama J, Sonomoto K (2002) Cell-to-cell communication in lactic acid bacteria. J Japan Soc Biosci Biotechnol Agrochem 76:837–839 Orla-Jensen S (1919) The lactic acid bacteria. Fred Host and Son, Copenhagen Palacios A, Suárez C, Krieger S, Didier T, Otaño L, Peña F (2004) Perception by wine drinkers of sensory defects caused by uncontrolled malolactic fermentation.

1995). Citrate metabolisms of Lc. mesenteroides subsp. mesenteroides might be plasmid linked (Cavin et al. 1988). No other phenotypic features were found to be coded on plasmids, while plasmids of Lactobacillus and Pediococcus code for sugar utilisation, proteinase, nisin, bacteriocins production, drug resistance, slime formation, arginine hydrolysis and bacteriophage resistance (Dellaglio et al. 1995). They play a role in the organoleptic quality and texture of food such as milk, butter, cheese, meat and wine.

Dl-lactic acid produced from glucose. Isolation: Beer and wine. 5 Differential characteristics of wine-related species of the genus Pediococcus Characteristics P. damnosus P. parvulus P. 6 35–39 – – – – + + – – + + + + – – + Pedicocci can be identified by multiplex PCR (Pfannebecker and Fröhlich 2008) P. inopinatus Morphology: Tetrades Characteristics: P. parvulus and P. inopinatus can be distinguished by the electrophoretic mobility of the L- and D-LDHs. Isolation: Fermenting vegetables, beer, wine.

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Biology of Microorganisms on Grapes, in Must and in Wine by Helmut König, Gottfried Unden, Jürgen Fröhlich


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