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Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking

机译：利用国内红葡萄酿造乳酸菌商业原液培养的乳乳酸发酵试验

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Takumi ONDA;
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1. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation [J] . Timothy Lefeber, Maarten Janssens, Nicholas Camu, Applied and Environmental Microbiology . 2010,第23期

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3. Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture [J] . Rufei Ma, Lu Sui, Jingsheng Zhang, Microorganisms . 2019,第5期

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4. The kinetics of enzymes that involved in cassava fermentation produce by co-culture starter of two lactic acid bacteria [C] . Andri Frediansyah, Muhammad Kurniadi, Nurul Noviandi Nahdia Putri, International Conference on Bioscience, Biotechnology, and Biometrics . 2019

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5. Characterization of L. plantarum/pentosus for Starter Cultures in Cucumber Fermentation and Conjugative Transferability of Antibiotic Resistance in Lactic Acid Bacteria. [D] . Anekella, Kartheek. 2016

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6. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation [O] . Timothy Lefeber, Maarten Janssens, Nicholas Camu, 2010

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7. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation ▿ [O] . Lefeber, Timothy, Janssens, Maarten, Camu, Nicholas, 2010

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Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking

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