Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell
Abstract
Lactic acid bacteria (LAB) are often exploited to carry out malolactic fermentation in wine. However, a few specific LAB strains and, more precisely, some Pediococcus parvulus strains synthesize a β-glucan, which can be deleterious to wine quality as it confers a ropy texture to the wine that can no …
Keywords
National Center for Biotechnology Information
NCBI
NLM
MEDLINE
bacteria
pubmed abstract
nih
national institutes of health
national library of medicine
research support
non-u.s. gov't
fermentation
marguerite dols-lafargue
pediococcus / metabolism
beta-glucans / metabolism*
pmid:22938835
doi:10.1016/j.ijfoodmicro.2012.07.024
joana coulon
anne houlès
lactobacillaceae
muramidase / metabolism*
pediococcus / growth & development
pediococcus / isolation & purification*
wine / microbiology*
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