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Biogenic Amine Production by Oenococcus oeni
The biogenic amine-producing capability of several Oenococcus oeni strains, originally isolated from different Italian wines, was determined. The amine-producing capability was quali-quantitativelyExpand
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Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods.
The microbiota occurring in all the manufacturing phases of two Italian sourdough sweet-leavened baked goods (a typical Genoese dry biscuit, Lagaccio, and a soft stuffed North Italian typical cake,Expand
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Rapid detection of Oenococcus oeni in wine by real‐time quantitative PCR
Aims:  To develop a real‐time polymerase chain reaction (PCR) method for rapid detection and quantification of Oenococcus oeni in wine samples for monitoring malolactic fermentation.
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Effect of Oleic Acid on Oenococcus oeni Strains and Malolactic Fermentation in Wine
A different capability to assimilate oleic acid from the culture medium has been demonstrated among malolactic Oenococcus oeni strains. Strains possessing higher percentages of oleic acid and itsExpand
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Putrescine Accumulation in Wine: Role of Oenococcus oeni
Putrescine, the most abundant biogenic amine in wine, was proved to be produced by Oenococcus oeni strains in wine not only from ornithine but also from arginine. In this case, putrescine mayExpand
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Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD-PCR profiles.
In the present work, a rapid and reproducible molecular method, based on the combination of conventional and multiplex RAPD-PCR reactions, was developed for typing Lactobacillus sanfranciscensisExpand
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Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines.
A phenotypic and genotypic characterization of 84 Oenococcus oeni isolates from Italian wines of different oenological areas was carried out. Numerical analysis of fatty acid profiles grouped theExpand
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Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress
The fatty acid composition of several Oenococcus oeni strains was determined during cell growth under optimal conditions and after cell transfer to a medium containing malic acid at pH 3.2 with andExpand
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Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions
Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae populations display biogeographic patterns. SinceExpand
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