| the inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria. | the lysozyme of hen's egg white is used in winemaking to control spontaneous lactic acid bacteria (lab). a total of eight lab strains, isolated from grape must and wine, were used to assess the inhibitory effects of wine phenolics on lysozyme activity. the presence of phenolics, extracted from grape pomace, in growth medium reduced the mortality rate due to the lysozyme activity. this effect was especially clear in the case of strains belonging to lactobacillus uvarum, pediococcus parvulus and o ... | 2011 | 21683465 |
| lactobacillus uvarum sp. nov.--a new lactic acid bacterium isolated from spanish bobal grape must. | five strains isolated from grape musts in spain in 1997, have been characterized by several molecular techniques, and three of them have been identified as pertaining to a new species. all strains are gram-positive rods, aerotolerant and homofermentative bacteria that do not exhibit catalase activity. phylogenetic analysis based on 16s rrna gene sequences placed these strains within the genus lactobacillus, closely related to lactobacillus mali. dna-dna hybridization experiments confirmed that s ... | 2008 | 18930365 |