| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4363043 | Food Microbiology | 2012 | 6 Pages |
Abstract
⺠Fermentative capacity studies elucidated the best LAB species to conduct MLF in cider. ⺠RAPD analysis revealed a high geographical biodiversity of indigenous cider LAB. ⺠Food safety and spoilage absence were considered as first selection criteria. ⺠Four Oenococcus oeni strains are considered as potential starter cultures for cider-making.
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Authors
Ainoa Sánchez, Monika Coton, Emmanuel Coton, Mónica Herrero, Luis A. GarcÃa, Mario DÃaz,