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dc.contributor.author
Cruz Pio. Liz EriKa  
dc.contributor.author
Poveda, Marta  
dc.contributor.author
Alberto, Maria Rosa  
dc.contributor.author
Ferrer, Sergi  
dc.contributor.author
Pardo, Isabel  
dc.date.available
2018-04-24T18:55:56Z  
dc.date.issued
2017-01  
dc.identifier.citation
Cruz Pio. Liz EriKa; Poveda, Marta; Alberto, Maria Rosa; Ferrer, Sergi; Pardo, Isabel; Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?; Elsevier Gmbh; Systematic And Applied Microbiology; 40; 1; 1-2017; 1-10  
dc.identifier.issn
0723-2020  
dc.identifier.uri
http://hdl.handle.net/11336/43301  
dc.description.abstract
One hundred and four Oenococcus oeni isolates were characterised by the carbohydrate fermentation (CH) profile and DNA fingerprinting. Forty-four isolates came from grape must, and 60 from wines sampled at the end of alcoholic fermentation or during malolactic fermentation. The grape must isolates fermented more CH than the wine isolates. In genotypical terms, no clear boundary between grape must and wine isolates was found. Diversities were deduced by considering the isolates of grape must and of wine separately and jointly. By considering only CH fermentation abilities, the group of grape must isolates gave higher diversity index (DICH) values than those isolated from wine; i.e., these isolates were metabolically more diverse. The contrary occurred when the DNA fingerprints were used to calculate DIRAPD-VNTR: wine isolates were genotypically more diverse than grape must ones. With a polyphasic approach, which considered metabolic and genotypic data, the diversity index of both isolate groups (from grape must and wine) was the same, 0.993, which was slightly lower than that calculated from all the isolates (0.997).  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Gmbh  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Oenococcus Oeni  
dc.subject
Wine  
dc.subject
Grape Must  
dc.subject
Carbohydrate Fermentation  
dc.subject
Diversity  
dc.subject
Dna Fingerprints  
dc.subject.classification
Otras Ciencias Biológicas  
dc.subject.classification
Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-04-23T19:54:23Z  
dc.journal.volume
40  
dc.journal.number
1  
dc.journal.pagination
1-10  
dc.journal.pais
Alemania  
dc.journal.ciudad
Weinheim  
dc.description.fil
Fil: Cruz Pio. Liz EriKa. Universidad de Valencia; España  
dc.description.fil
Fil: Poveda, Marta. Universidad de Valencia; España  
dc.description.fil
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina  
dc.description.fil
Fil: Ferrer, Sergi. Universidad de Valencia; España  
dc.description.fil
Fil: Pardo, Isabel. Universidad de Valencia; España  
dc.journal.title
Systematic And Applied Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.syapm.2016.11.003  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S072320201630131X