Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine (Q44462440)

3 December 2017

Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine (English)

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3 December 2017

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M Victoria Moreno-Arribas

1

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3 December 2017

M Carmen Polo

2

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3 December 2017

Felisa Jorganes

3

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3 December 2017

Rosario Muñoz

4

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3 December 2017

1 July 2003

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International Journal of Food Microbiology

3 December 2017

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3 December 2017

84

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3 December 2017

1

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3 December 2017

117-123

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The arginine deiminase pathway in the wine lactic acid bacterium Lactobacillus hilgardii X1B: structural and functional study of the arcABC genes

3 December 2017

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Improved screening procedure for biogenic amine production by lactic acid bacteria

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Biogenic amine production by wild lactococcal and leuconostoc strains

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Lactic acid bacteria in the quality improvement and depreciation of wine

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Histamine production by wine lactic acid bacteria: isolation of a histamine-producing strain of Leuconostoc oenos

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Growth and arginine metabolism of the wine lactic acid bacteria Lactobacillus buchneri and Oenococcus oeni at different pH values and arginine concentrations

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Tyrosine decarboxylase activity of Lactobacillus brevis IOEB 9809 isolated from wine and L. brevis ATCC 367

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Purification and characterization of tyrosine decarboxylase of Lactobacillus brevis IOEB 9809 isolated from wine

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Isolation of Conditionally Putrescine-Deficient Mutants ofEscherichia coli

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Histidine, Lysine and Ornithine Decarboxylase Bacteria in Spanish Salted Semi-preserved Anchovies

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Histidine Decarboxylase Activity of Bacteria Isolated from Raw and Ripened Salchichón , a Spanish Cured Sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Evaluation of three decarboxylating agar media to detect histamine and tyramine-producing bacteria in ripened sausages

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Biogenic amines: their importance in foods

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

The formation of biogenic amines by fermentation organisms

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https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900391-4

7 January 2021

Free Amino Acid Composition of Grape Juice From 12 Vitis vinifera Cultivars in Washington

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12 April 2024

https://opencitations.net/index/api/v1/citations/10.5344/AJEV.1996.47.4.389

Identifiers

DOI

10.1016/S0168-1605(02)00391-4

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3 December 2017

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