DC Field | Value | Language |
---|---|---|
dc.contributor.author | S K Koh | - |
dc.contributor.author | J E Lee | - |
dc.contributor.author | H W Kim | - |
dc.contributor.author | S S Kim | - |
dc.contributor.author | Y K Park | - |
dc.contributor.author | Yong Ha Park | - |
dc.contributor.author | Y H Park | - |
dc.contributor.author | K H Koh | - |
dc.date.accessioned | 2017-04-19T09:00:51Z | - |
dc.date.available | 2017-04-19T09:00:51Z | - |
dc.date.issued | 2004 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/6427 | - |
dc.description.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. | - |
dc.publisher | Korea Soc-Assoc-Inst | - |
dc.title | Identification and deacidification of lactic acid bacteria in Korean red wine | - |
dc.title.alternative | Identification and deacidification of lactic acid bacteria in Korean red wine | - |
dc.type | Article | - |
dc.citation.title | Food Science and Biotechnology | - |
dc.citation.number | 1 | - |
dc.citation.endPage | 99 | - |
dc.citation.startPage | 96 | - |
dc.citation.volume | 13 | - |
dc.contributor.affiliatedAuthor | Yong Ha Park | - |
dc.contributor.alternativeName | 고상균 | - |
dc.contributor.alternativeName | 이장은 | - |
dc.contributor.alternativeName | 김현위 | - |
dc.contributor.alternativeName | 김성수 | - |
dc.contributor.alternativeName | 박용건 | - |
dc.contributor.alternativeName | 박용하 | - |
dc.contributor.alternativeName | 박윤희 | - |
dc.contributor.alternativeName | 고경희 | - |
dc.identifier.bibliographicCitation | Food Science and Biotechnology, vol. 13, no. 1, pp. 96-99 | - |
dc.subject.keyword | phylogeny | - |
dc.subject.keyword | natural malo-lactic fermentation | - |
dc.subject.keyword | 16S rDNA | - |
dc.subject.keyword | Korean red wine | - |
dc.subject.local | phylogeny | - |
dc.subject.local | Phylogeny | - |
dc.subject.local | natural malo-lactic fermentation | - |
dc.subject.local | 16S rDNA | - |
dc.subject.local | 16s rDNA | - |
dc.subject.local | Korean red wine | - |
dc.description.journalClass | Y | - |
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