Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell

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ID: 270562
2012
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Abstract
Lactic acid bacteria (LAB) are often exploited to carry out malolactic fermentation in wine. However, a few specific LAB strains and, more precisely, some Pediococcus parvulus strains synthesize a β-glucan, which can be deleterious to wine quality as it confers a ropy texture to the wine that can no …
Reference Key
j2012internationallysozyme Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Coulon J;Houlès A;Dimopoulou M;Maupeu J;Dols-Lafargue M;;
Journal International journal of food microbiology
Year 2012
DOI
DOI not found
URL
https://www.ncbi.nlm.nih.gov/pubmed/22938835
Keywords
National Center for Biotechnology Information NCBI NLM MEDLINE bacteria pubmed abstract nih national institutes of health national library of medicine research support non-u.s. gov't fermentation marguerite dols-lafargue pediococcus / metabolism beta-glucans / metabolism* pmid:22938835 doi:10.1016/j.ijfoodmicro.2012.07.024 joana coulon anne houlès lactobacillaceae muramidase / metabolism* pediococcus / growth & development pediococcus / isolation & purification* wine / microbiology*

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