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Inhibition of the malolactic fermentation by Saccharomyces cerevisiae during the alcoholic fermentation


Description

The ability of the peptide to inhibit O.oeni seemed to be dependent on the presence of SO2 as the presence of the peptide alone was not sufficient to inhibit the bacteria if SO2 was present in low concentrations. It was therefore concluded that RUBY.ferm inhibited O.oeni through the production of both SO2 and an antibacterial peptide approximately 5.9 kDa in size.