En este artículo se analiza la investigación realizada recientemente en España en temas de la fermentación maloláctica (FML) y de las bacterias lácticas (BL) del vino, en un sentido amplio y por lo tanto no solamente de la conversión maloláctica en sí.
Sin embargo, para delimitar el estudio a la enología, no se han analizado aquí los trabajos realizados sobre la FML de la sidra y las bacterias lácticas que en ella intervienen. Caben destacar en este ámbito de la sidra los trabajos realizados por el grupo de la Facultad de Química de la Universidad del País Vasco en San Sebastián, cuya responsable es M. Teresa Dueñas. Sus trabajos más destacables son sobre la producción de aminas biógenas
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38. Ibarburu I, ME Soria-Diaz, MA Rodriguez-Carvajal, SE Velasco, P Tejero-Mateo, AM Gil-Serrano, A Irastorza, MT Dueñas (2007) Growth and exopolysaccharide (EPS) production by
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41. Izquierdo PM, E García Romero, S Gómez, MLl Palop (2008) Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation. J. Food Compos. Anal. 21, 724-730
42. Izquierdo PM, E García, S Gómez, M Fernández, MLl Palop (2008) Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines. J. Food Compos. Anal. 21, 731-735
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44. Landete JM, B de las Rivas, A Marcobal, R Muñoz (2011) PCR methods for the detection of biogenic amine-producing bacteria on wine. Ann. Microb. 61, 159-166
45. Landete JM, H Rodriguez, B de las Rivas, R Muñoz (2007) High-added-value antioxidants obtained from the degradation of wine phenolics by
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46. Landete JM, I Pardo, S Ferrer (2006) Histamine, histidine, and growth-phase mediated regulation of the histidine decarboxylase gene in lactic acid bacteria isolated from wine. FEMS Microb. Lett. 260, 84-90
47.Landete JM, I Pardo, S Ferrer (2007) Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine. Int. J. Food Microb. 115, 364-368
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50. Landete JM, ME Arena, I Pardo, MC Manca de Nadra, S Ferrer (2010) The role of two families of bacterial enzymes in putrescine synthesis from agmatine via agmatine deiminase. Inter. Microb. 13, 169-177
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57.Mañes-Lázaro R, S Ferrer, AM Rodas, M Urdiain, I Pardo (2008)
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58. Mañes-Lázaro R, S Ferrer, R Rosselló-Mora, I Pardo (2008)
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61. Marcobal A, PJ Martin-Alvarez, MC Polo, R Muñoz, MV Moreno-Arribas (2006) Formation of biogenic amines throughout the industrial manufacture of red wine. J. Food Protection 69, 2, 397-404
62. Martín-Álvarez PJ, Á Marcobal, C Polo, MV Moreno-Arribas (2006) Influence of technological practices on biogenic amine contents in red wines. Eur. Food Res. Technol. 222, 420-424
63. Masqué MC, M Soler, B Zaplana, R Franquet, S Rico, X Elorduy, A Puig, E Bertran, F Capdevila, AT Palacios, SV Romero, JM Heras, S Krieger-Weber (2011) Ethyl carbamate content in wines with malolactic fermentation induced at different points in the vinification process. Ann. Microb. 61, 199-206
64. Mateo EM, Á Medina, F Mateo, FM Valle-Algarra, I Pardo, M Jiménez (2010) Ochratoxin A removal in synthetic media by living and heat-inactivated cells of
Oenococcus oeni isolated from wines. Food Control 21, 23-28
65. Mateo EM, Á Medina, R Mateo, M Jiménez (2010) Effect of ethanol on the ability of
Oenococcus oeni to remove ochratoxin A in synthetic wine-like media. Food Control 21, 935-941
66. Mesas JM, MC Rodriguez, MT Alegre (2011) Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Lett. Appl. Microb. 52, 3, 258-268
67. Montersino S, A Prieto, R Muñoz, B de las Rivas (2008) Evaluation of exopolysaccharide production by
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68. Moreno-Arribas MV, C Gómez-Cordovés, PJ Martín-Álvarez (2008) Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees. Food Chem. 109, 149-158
69. Moreno-Arribas MV, MC Polo (2008) Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microb. 25, 875-881
70. Navarro L, B Rojo-Bezares, Y Sáenz, L Díez, M Zaragaza, F Ruiz-Larrea, C Torres (2008) Comparative study of the pln locus of the quorum-sensing regulated bacteriocin-producing L. plantarum J51 strain. Int. J. Food Microb. 128, 390-394
71. Olguín N, A Bordons, C Reguant (2009) Influence of ethanol and pH on the gene expression of the citrate pathway in
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72. Olguín N, A Bordons, C Reguant (2010) Multigenic expression analysis as an approach to understanding the behaviour of
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73. Olguín N, JO Alegret, A Bordons, C Reguant (2011) Beta-Glucosidase Activity and bgl Gene Expression of
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74. Polo L, S Ferrer, A Peña-Gallego, P Hernández-Orte, I Pardo (2011) Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions. Ann. Microb. 61, 191-198
75. Pozo-Bayón MA, I Pardo, S Ferrer, V Moreno-Arribas (2009) Molecular approaches for the identification and characterisation of oenological lactic acid bacteria. African J. Biotech.
76. Puértolas E, N López, S Condón, J Raso, I Álvarez (2009) Pulsed electric fields inactivation of wine spoilage yeast and bacteria. Int. J. Food Microb. 130, 49-55
77. Quirós C, M Herrero, LA Garcia, M Díaz (2009) Quantitative approach to determining the contribution of viable-but-nonculturable subpopulations to malolactic fermentation processes. Appl. Environ. Microb. 75, 9, 2977-81
78. Quirós C, M Herrero, LA García, M Díaz (2009) Taking advantage of the flow cytometry technique for improving malolactic starters production. Eur. Food Res. Technol. 228, 543-552
79. Rodas AM, E Chenoll, MC Macián, S Ferrer, I Pardo, R Aznar (2006)
Lactobacillus vinisp. nov., a wine lactic acid bacterium homofermentative for pentoses. Int. J. Syst. Evol. Microb. 56, 513-517
80. Rodriguez H, B de las Rivas, R Muñoz (2007) Efficacy of recA gene sequence analysis in the identification and discrimination of
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81. Rodríguez H, JA Curiel, JM Landete, B de las Rivas, F López de Felipe, C Gómez-Cordovés, JM Mancheño, R Muñoz (2009) Food phenolics and lactic acid bacteria. Int. J. Food Microb. 132, 79-90
82. Rojo-Bezares B, Y Saenz, L Navarro, M Zarazaga, F Ruiz-Larrea, C Torres (2007) Coculture-inducible bacteriocin activity of
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83. Rojo-Bezares B, Y Saenz, M Zarazaga, C Torres, F Ruiz-Larrea (2007) Antimicrobial activity of nisin against
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84. Rojo-Bezares B, Y Saenz, P Poeta, M Zaragaza, F Ruiz-Larrea, C Torres (2006) Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine. Int. J. Food Microb. 111, 234-240
85. Romero SV, C Reguant, A Bordons, MC Masqué (2009) Potential formation of ethyl carbamate in simulated wine inoculated with
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86. Ruiz P, PM Izquierdo, S Seseña, MLl Palop (2008) Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns. Food Microb. 25, 942-948
87. Ruiz P, PM Izquierdo, S Seseña, MLl Palop (2010) Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages. Food Control 21, 1, 70-75
88. Ruiz P, PM Izquierdo, S Seseña, MLl Palop (2010) Selection of autochthonous
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89. Ruiz P, S Seseña, PM Izquierdo, MLl Palop (2010) Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE). Appl. Microb. Biotech. 86, 5, 1555-1562
90. Sáenz Y, B Rojo-Bezares, L Navarro, L Díez, S Somalo, M Zaragaza, F Ruiz-Larrea, C Torres (2009) Genetic diversity of the pln locus among oenological
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92. Uthurry CA, JA Lepe, J Lombardero, JR García del Hierro (2006) Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine. Food Chem. 94, 262-270
93. Werning ML, I Ibarburu, MT Dueñas, A Irastorza, J Navas, P López (2006)
Pediococcus parvulus gtf gene encoding the GTF glycosyltransferase and its application for specific PCR detection of beta-D-glucan-producing bacteria in foods and beverages. J. Food Protect. 69, 161-169
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