Production and Antimicrobial Activity of Nisin Under Enological Conditions

Production and Antimicrobial Activity of Nisin Under Enological Conditions

Lactic acid bacteria (LAB) are responsible for the malolactic fermentation of wines, and, therefore, controlling the growth of these bacteria is a key factor for elaborating premium wines. Sulfur dioxide has been traditionally used as an efficient antimicrobial and antioxidant agent, however, nowada...

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Bibliographic Details
Main Authors: Rocío Fernández-Pérez, Yolanda Sáenz, Beatriz Rojo-Bezares, Myriam Zarazaga, Juan M. Rodríguez, Carmen Torres, Carmen Tenorio, Fernanda Ruiz-Larrea
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-09-01
Series:Frontiers in Microbiology
Subjects:
bacteriocin
nisin
wine
sulfur dioxide
winemaking
Lactococcus lactis
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01918/full

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