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International Journal of Molecular Sciences|August 10, 2024
Biochemical and Structural Characterization of a Novel Psychrophilic Laccase (Multicopper Oxidase) Discovered from <i>Oenococcus oeni</i> 229 (ENOLAB 4002)Isidoro Olmeda, Francisco Paredes-Martínez, Ramón Sendra, et al.
International Journal of Systematic and Evolutionary Microbiology|April 13, 2010
Erwinia piriflorinigrans sp. nov., a novel pathogen that causes necrosis of pear blossomsMaría M López, Montserrat Roselló, Pablo Llop, et al.
Systematic and Applied Microbiology|December 13, 2016
Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?Liz Erika Cruz-Pio, Marta Poveda, María Rosa Alberto, et al.
International Journal of Systematic and Evolutionary Microbiology|March 4, 2006
Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentosesAna María Rodas, Empar Chenoll, M Carmen Macián, et al.
Food Microbiology|December 1, 2018
Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wineCarmen Berbegal, Lucía Polo, Ma José García-Esparza, et al.
International Microbiology : the Official Journal of the Spanish Society for Microbiology|March 16, 2011
The role of two families of bacterial enzymes in putrescine synthesis from agmatine via agmatine deiminaseJosé M Landete, Mario E Arena, Isabel Pardo, et al.
Protein Science : a Publication of the Protein Society|December 23, 2025
Laccases from lactic acid bacteria show cuprous oxidase activity and capture Cu(II) and Ag(I) ionsRaquel Gascó, Ramon Sendra, Isidoro Olmeda, et al.
International Journal of Food Microbiology|January 7, 2017
Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starterCarmen Berbegal, Yaiza Benavent-Gil, Eva Navascués, et al.
Food Microbiology|April 8, 2016
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentationCarmen Berbegal, Nuria Peña, Pasquale Russo, et al.
Food Microbiology|September 20, 2011
Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profilesAlbert Hurtado, Nada Ben Othman, Nadia Chammem, et al.
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