Transcriptional and Metabolic Response of Wine-Related <i>Lactiplantibacillus plantarum</i> to Different Conditions of Aeration and Nitrogen Availability
Lactic acid bacteria (LAB) perform the process of malolactic fermentation (MLF) in wine. Availability of oxygen and nitrogen nutrients could influence LAB growth, malolactic activity, and other metabolic pathways, impacting the subsequent wine quality. The impact of these two factors has received li...
Main Authors: | Renato L. Binati, Maret Du Toit, Jacky L. Snoep, Elisa Salvetti, Sandra Torriani |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-04-01
|
Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/7/2/68 |
Similar Items
-
β-Glucosidase Activity of <i>Lactiplantibacillus plantarum</i> UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content
by: Natalia S. Brizuela, et al.
Published: (2021-02-01) -
Inoculum Strategies and Performances of Malolactic Starter <i>Lactobacillus plantarum</i> M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine
by: Silvia Jane Lombardi, et al.
Published: (2020-04-01) -
The Combined Use of <i>Lachancea thermotolerans</i> and <i>Lactiplantibacillus plantarum</i> (former <i>Lactobacillus plantarum</i>) in Wine Technology
by: Ángel Urbina, et al.
Published: (2021-06-01) -
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety
by: Vittorio Capozzi, et al.
Published: (2021-02-01) -
Research on the Effect of Simultaneous and Sequential Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> on Antioxidant Activity and Flavor of Apple Cider
by: Xiaodie Chen, et al.
Published: (2023-01-01)