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Título

Tannase activity by lactic acid bacteria isolated from grape must and wine

AutorVaquero, Ignacio; Marcobal, Ángela; Muñoz, Rosario
Palabras claveTannase
Wine
Lactic acid bacteria
Lactobacillus plantarum
Wine haze
Fecha de publicación1-sep-2004
EditorElsevier
CitaciónInternational Journal of Food Microbiology 96(2): 199–204 (2004)
ResumenWe examined a range of oenological lactic acid bacteria species and reference strains for their potential to degrade tannins. Bacterial tannase activity was checked by a spectrophotometric and a visual reading method. None of the strains belonging to the oenological species of the genus Lactobacillus, Leuconostoc, Oenococcus or Pediococcus were tannase producers, with the exception of Lactobacillus plantarum. All the L. plantarum strains analyzed were positive for tannase activity and their identities were reconfirmed by L. plantarum PCR-specific assay or by sequencing the 16S rDNA. Tannase activity could be considered an important criterion for the selection of malolactic starter cultures since it might confer advantages in the winemaking process by reducing astringency and haze in wine
Versión del editorhttp://dx.doi.org/10.1016/j.ijfoodmicro.2004.04.004
URIhttp://hdl.handle.net/10261/44756
DOI10.1016/j.ijfoodmicro.2004.04.004
ISSN0168-1605
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