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Results: 1 to 20 of 123

Similar articles for PubMed (Select 22485114)

1.

Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine.

Capozzi V, Russo P, Ladero V, Fernández M, Fiocco D, Alvarez MA, Grieco F, Spano G.

Front Microbiol. 2012 Apr 2;3:122. doi: 10.3389/fmicb.2012.00122. eCollection 2012.

2.

Potential of wine-associated lactic acid bacteria to degrade biogenic amines.

García-Ruiz A, González-Rompinelli EM, Bartolomé B, Moreno-Arribas MV.

Int J Food Microbiol. 2011 Aug 2;148(2):115-20. doi: 10.1016/j.ijfoodmicro.2011.05.009. Epub 2011 May 18.

PMID:
21641669
3.

Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine.

Callejón S, Sendra R, Ferrer S, Pardo I.

Appl Microbiol Biotechnol. 2014 Jan;98(1):185-98. doi: 10.1007/s00253-013-4829-6. Epub 2013 Mar 21.

PMID:
23515835
4.

Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.

Moreno-Arribas MV, Polo MC, Jorganes F, Muñoz R.

Int J Food Microbiol. 2003 Jul 15;84(1):117-23.

PMID:
12781962
5.

Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures.

Pozo-Bayón MA, G-Alegría E, Polo MC, Tenorio C, Martín-Alvarez PJ, Calvo de la Banda MT, Ruiz-Larrea F, Moreno-Arribas MV.

J Agric Food Chem. 2005 Nov 2;53(22):8729-35.

PMID:
16248578
6.

Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.

Moreno-Arribas MV, Polo MC.

Food Microbiol. 2008 Oct;25(7):875-81. doi: 10.1016/j.fm.2008.05.004. Epub 2008 May 23.

PMID:
18721676
7.

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

Bravo-Ferrada BM, Hollmann A, Delfederico L, Valdés La Hens D, Caballero A, Semorile L.

World J Microbiol Biotechnol. 2013 Sep;29(9):1537-49. doi: 10.1007/s11274-013-1337-x. Epub 2013 Apr 2. Review.

PMID:
23546829
8.

Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine.

Bonnin-Jusserand M, Grandvalet C, Rieu A, Weidmann S, Alexandre H.

BMC Microbiol. 2012 Sep 11;12:199. doi: 10.1186/1471-2180-12-199.

9.

Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods.

Nannelli F, Claisse O, Gindreau E, de Revel G, Lonvaud-Funel A, Lucas PM.

Lett Appl Microbiol. 2008 Dec;47(6):594-9. doi: 10.1111/j.1472-765X.2008.02472.x.

PMID:
19120932
10.

Biogenic amine production by Lactobacillus.

Arena ME, Manca de Nadra MC.

J Appl Microbiol. 2001 Feb;90(2):158-62.

PMID:
11168717
11.

Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine.

Izquierdo Cañas PM, Gómez Alonso S, Ruiz Pérez P, Seseña Prieto S, García Romero E, Palop Herreros ML.

J Food Prot. 2009 Apr;72(4):907-10.

PMID:
19435249
12.

Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter.

Patrignani F, Ndagijimana M, Belletti N, Gardini F, Vernocchi P, Lanciotti R.

J Food Prot. 2012 Mar;75(3):591-6. doi: 10.4315/0362-028X.JFP-11-311.

PMID:
22410237
13.

Managing your wine fermentation to reduce the risk of biogenic amine formation.

Smit AY, Engelbrecht L, du Toit M.

Front Microbiol. 2012 Mar 13;3:76. doi: 10.3389/fmicb.2012.00076. eCollection 2012.

15.

Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains.

Sánchez A, Coton M, Coton E, Herrero M, García LA, Díaz M.

Food Microbiol. 2012 Oct;32(1):32-7. doi: 10.1016/j.fm.2012.02.008. Epub 2012 Mar 5.

PMID:
22850371
16.

Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking.

Cueva C, García-Ruiz A, González-Rompinelli E, Bartolome B, Martín-Álvarez PJ, Salazar O, Vicente MF, Bills GF, Moreno-Arribas MV.

J Appl Microbiol. 2012 Apr;112(4):672-82. doi: 10.1111/j.1365-2672.2012.05243.x. Epub 2012 Feb 23.

PMID:
22268845
17.

Development of a quantitative PCR for detection of Lactobacillus plantarum starters during wine malolactic fermentation.

Cho GS, Krauss S, Huch M, Du Toit M, Franz CM.

J Microbiol Biotechnol. 2011 Dec;21(12):1280-6.

18.

Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine.

Hernandez T, Estrella I, Pérez-Gordo M, Alegría EG, Tenorio C, Ruiz-Larrrea F, Moreno-Arribas MV.

J Agric Food Chem. 2007 Jun 27;55(13):5260-6. Epub 2007 May 26.

PMID:
17530768
19.

Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation.

Schümann C, Michlmayr H, Eder R, Del Hierro AM, Kulbe KD, Mathiesen G, Nguyen TH.

AMB Express. 2012 Mar 27;2(1):19. doi: 10.1186/2191-0855-2-19.

20.

Formation of biogenic amines throughout the industrial manufacture of red wine.

Marcobal A, Martín-Alvarez PJ, Polo MC, Muñoz R, Moreno-Arribas MV.

J Food Prot. 2006 Feb;69(2):397-404.

PMID:
16496582
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