Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126920
Abstract: The influence of the timing of inoculation (sequential and simultaneous alcoholic fermentation (AF)/malolactic fermentation (MLF)) on the chemical and sensory properties of red wines was studied. The impact of the encapsulation of Oenococcus oeni into… read more here.
Keywords: sio2 alginate; inoculation; amino acids; lysozyme ... See more keywords
Interfacial interactions between protective, surface-engineered shells and encapsulated bacteria with different cell surface composition.
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DOI: 10.1039/d0nr09204e
Abstract: Surface-engineered encapsulation is a non-genetic method to protect living organisms against harsh environmental conditions. Different cell encapsulation methods exist, yielding shells with different interfacial-interactions with encapsulated, bacterial surfaces. However, the impact of interfacial-interactions on the… read more here.
Keywords: surface; different cell; bacteria different; surface engineered ... See more keywords
Silica–alginate‐encapsulated bacteria to enhance malolactic fermentation performance in a stressful environment
Sign Up to like & getrecommendations! Published in 2017 at "Australian Journal of Grape and Wine Research"
DOI: 10.1111/ajgw.12302
Abstract: Background and Aims Beginning and completion of malolactic fermentation (MLF) are complicated because of the harsh environment of wine. Encapsulation of lactic acid bacteria could be an attractive strategy to improve their activity and stability.… read more here.
Keywords: alginate; silica alginate; alginate capsules; fermentation ... See more keywords