The production of preconditioned freeze-dried Oenococcus oeni primes its metabolism to withstand environmental stresses encountered upon inoculation into wine.
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DOI: 10.1016/j.ijfoodmicro.2022.109617
Abstract: Oenococcus oeni is the most resistant lactic acid bacteria species to the environmental stresses encountered in wine, particularly the acidity, presence of ethanol and phenolic compounds. Indigenous strains develop spontaneously following the yeast-driven alcoholic fermentation… read more here.
Keywords: freeze; environmental stresses; oenococcus oeni; stresses encountered ... See more keywords