Resultados de la búsqueda135 resultados

• Pediococcus acidilactici CECT 5930 with ability to degrade tyramine

  Sara Callejón; Ramón Sendra; Sergi Ferrer; Isabel Pardo

  (2017). Article

  Plos One.

  MULTIDISCIPLINARY SCIENCES, 15 de 64

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• Use of starter cultures of Lactobacillus to induce malolactic fermentation in wine

  O. Lucio; I. Pardo; J.M. Heras; S. Krieger-Weber; S. Ferrer

  (2017). Article

  Australian Journal Of Grape And Wine Research.

  FOOD SCIENCE & TECHNOLOGY, 62 de 133; HORTICULTURE, 5 de 37

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• Influence of freezing temperatures prior to freeze-drying on viability of yeasts and lactic acid bacteria isolated from wine

  L. Polo; R. Mañes-Lázaro; I. Olmeda; L.E. Cruz-Pio; A. Medina; S. Ferrer; I. Pardo

  (2017). Article

  Journal of Applied Microbiology.

  MICROBIOLOGY, 80 de 126; BIOTECHNOLOGY & APPLIED MICROBIOLOGY, 84 de 161

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• Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?

  Liz Erika Cruz-Pio; Marta Poveda; María Rosa Alberto; Sergi Ferrer; Isabel Pardo

  (2017). Article

  Systematic and Applied Microbiology.

  BIOTECHNOLOGY & APPLIED MICROBIOLOGY, 35 de 161; MICROBIOLOGY, 35 de 126

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• Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

  Carmen Berbegal; Yaiza Benavent-Gil; Eva Navascués; Almudena Calvo; Clara Albors; Isabel Pardo; Sergi Ferrer

  (2017). Article

  International Journal of Food Microbiology.

  MICROBIOLOGY, 44 de 126; FOOD SCIENCE & TECHNOLOGY, 17 de 133

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• Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations

  Servetas, I.; Bebegal, C.; Camacho, N.; Bekatorou, A.; Ferrer, S.; Nigam, P.; Drouza, C.; Koutinas, A. A.

  (2013). Article

  Process Biochemisty. Num.9

  Volum: 48. Pp.: 1279-1284

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• Malic enzyme and malolactic enzyme pathways are functionally linked but independently regulated in Lactobacillus casei BL23

  Landete, J. M.; Ferrer, S.; Monedero, V.; Zúñiga, M.

  (2013). Article

  Applied and Environmental Microbiology.

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• Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine

  Callejón, S.; Sendra, R.; Ferrer, S.; Pardo, I.

  (2013). Article

  Applied Microbiology and Biotechnology.

  Pp.: 1-14

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• Nuevas tendencias para el desarrollo de la fermentación maloláctica en vino con O. oeni

  Berbegal, Carmen; Lucio, Olga; Polo, Lucía; Ferrer, Sergi

  (2012). Llibre

  Acenología.

  Pp. 1-7. La cultura de la salut o la cultura del plaer.

  ISSN: 0212-842X

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• Amino acids and volatile compounds in wines from Cabernet sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

  Hernández-Orte, P.; Peña, A.; Pardo, I.; Cacho, J.; Ferreira, V.

  (2012). Article

  Food Science and Technology International. Num.18

  Pp: 103-112

  ISSN: 1082-0132

  [Ver Información Detallada]