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2005•International Journal of Food MicrobiologyRequires access

A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters

Françoise Coucheney, Nicolas Desroche, Magali Déléris Bou, Raphaëlle Tourdot‐Maréchal, Laurent Dulau, Jean Guzzo

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Key concepts: Oenococcus oeni, Malolactic fermentation, Wine, Biology, Starter, Food science, Bacteria, Lactic acid

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