Lactic acid bacteria as a potential source of enzymes for use in vinification

Appl Environ Microbiol. 2004 Oct;70(10):5715-31. doi: 10.1128/AEM.70.10.5715-5731.2004.
No abstract available

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Fermentation
  • Food Microbiology
  • Food Technology
  • Lactic Acid / metabolism
  • Lactobacillus / enzymology
  • Leuconostoc / enzymology
  • Pediococcus / enzymology
  • Wine / microbiology*

Substances

  • Lactic Acid