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- W4254920557 abstract "Like all microorganisms, lactic acid bacteria cells multiply when the conditions are favorable: presence of nutritional factors, absence of toxic factors, and adequate temperature. Four parameters very distinctly determine the growth rate of lactic acid bacteria in wine: pH, temperature, alcohol content, and sulfur dioxide concentration. Wine is an extremely complex environment, and it is not possible to study the effects of all of its components on lactic acid bacteria. As soon as lactic acid bacteria multiply, they inevitably modify wine composition. Their growth requires the assimilation of substrates to supply the cell with energy and with carbon and nitrogen. The microorganisms involved in winemaking are selected naturally. Bacteriophages are viruses capable of massively destroying cultures of sensitive bacterial strains. For lactic acid bacteria, bacteriophages were first discovered in the dairy industry: they provided explanations of incidents during cheese production. The bacteriophage must infect a bacterium in order to multiply." @default.
- W4254920557 created "2022-05-12" @default.
- W4254920557 date "2021-04-14" @default.
- W4254920557 modified "2023-09-26" @default.
- W4254920557 title "Lactic Acid Bacteria Development in Wine" @default.
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- W4254920557 doi "https://doi.org/10.1002/9781119588320.ch6" @default.
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