Identification and deacidification of lactic acid bacteria in Korean red wine

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Title
Identification and deacidification of lactic acid bacteria in Korean red wine
Author(s)
S K Koh; J E Lee; H W Kim; S S Kim; Y K Park; Yong Ha Park; Y H Park; K H Koh
Bibliographic Citation
Food Science and Biotechnology, vol. 13, no. 1, pp. 96-99
Publication Year
2004
Abstract
Efficiency of natural malo-lactic fermentation (MLF) was investigated in Korean red wine made of Gerbong (G), Campbell (C), and a combination of Gerbong + Campbell (GC, 7:3), and was compared to that of French wine (F) fermented with pure Leuconostoc oenos culture. Related lactic acid bacteria (LAB) MR-1 and MR-2 were isolated from the wine less after natural MLF, and identified through partial 16S rDNA sequencing and phylogenetic analysis as members of the genus Lactobacillus, phylogenetically close to Lactobacillus pentosus and Lactobacillus plantarum, sharing 99.7% 16S rDNA similarity.
Keyword
phylogenynatural malo-lactic fermentation16S rDNAKorean red wine
ISSN
1226-7708
Publisher
Korea Soc-Assoc-Inst
Type
Article
Appears in Collections:
1. Journal Articles > Journal Articles
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