Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.
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Technological Factors Affecting Biogenic Amine Content in Foods: A ReviewBioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic AminesMetabolites of Microbial Origin with an Impact on Health: Ochratoxin A and Biogenic AminesLactic acid bacteria contribution to gut microbiota complexity: lights and shadowsInfluence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine.Tannin degradation by a novel tannase enzyme present in some Lactobacillus plantarum strains.Winemaking biochemistry and microbiology: current knowledge and future trends.Current knowledge about the presence of amines in wine.Updated molecular knowledge about histamine biosynthesis by bacteria.Proteomics as a tool for studying energy metabolism in lactic acid bacteria.Wine features related to safety and consumer health: an integrated perspective.Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25-29 °C) and ice temperature (0 °C).A Lactobacillus plantarum esterase active on a broad range of phenolic esters.Histamine Food Poisoning.Allelic diversity and population structure in Oenococcus oeni as determined from sequence analysis of housekeeping genes.High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype.The Lp_3561 and Lp_3562 Enzymes Support a Functional Divergence Process in the Lipase/Esterase Toolkit from Lactobacillus plantarum.Beta-1,3-glucanase from Delftia tsuruhatensis strain MV01 and its potential application in vinification.Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine.Expression vectors for enzyme restriction- and ligation-independent cloning for producing recombinant His-fusion proteins.Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.Improvement of the fermentation performance of Lactobacillus plantarum by the flavanol catechin is uncoupled from its degradation.Diversity and metabolic impact of intestinal Lactobacillus species in healthy adults and the elderly.Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck.A rapid and inexpensive method for the determination of biogenic amines from bacterial cultures by thin-layer chromatography.Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods.Evaluation of exopolysaccharide production by Leuconostoc mesenteroides strains isolated from wine.Which lactic acid bacteria are responsible for histamine production in wine?High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum.Biogenic amine production by lactic acid bacteria isolated from cider.Production of biogenic amines by lactic acid bacteria: screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must.Formation of biogenic amines throughout the industrial manufacture of red wine.Levels of histamine and other biogenic amines in high-quality red wines.Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery.Growth and consumption of L-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains.In vitro removal of ochratoxin A by wine lactic acid bacteria.The use of core-shell high-performance liquid chromatography column technology to improve biogenic amine quantification in wine.Indigenous Lactic Acid Bacteria Communities Associated with Spontaneous Malolactic Fermentations in Patagonian Wines: Basic and Applied AspectsEthylphenols formation by : Identification of the enzyme involved in the reduction of vinylphenols
P2860
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P2860
Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
2003年學術文章
@zh
2003年學術文章
@zh-hant
name
Screening of biogenic amine pr ...... ated from grape must and wine.
@en
Screening of biogenic amine pr ...... ated from grape must and wine.
@nl
type
label
Screening of biogenic amine pr ...... ated from grape must and wine.
@en
Screening of biogenic amine pr ...... ated from grape must and wine.
@nl
prefLabel
Screening of biogenic amine pr ...... ated from grape must and wine.
@en
Screening of biogenic amine pr ...... ated from grape must and wine.
@nl
P2093
P1476
Screening of biogenic amine pr ...... ated from grape must and wine.
@en
P2093
Felisa Jorganes
M Carmen Polo
M Victoria Moreno-Arribas
Rosario Muñoz
P304
P356
10.1016/S0168-1605(02)00391-4
P577
2003-07-01T00:00:00Z