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Items: 1 to 20 of 158

1.

Fast identification of wine related lactic acid bacteria by multiplex PCR.

Petri A, Pfannebecker J, Fröhlich J, König H.

Food Microbiol. 2013 Feb;33(1):48-54. doi: 10.1016/j.fm.2012.08.011. Epub 2012 Sep 12.

PMID:
23122500
2.

Identification of lactic acid bacteria isolated from South African brandy base wines.

du Plessis HW, Dicks LM, Pretorius IS, Lambrechts MG, du Toit M.

Int J Food Microbiol. 2004 Feb 15;91(1):19-29.

PMID:
14967557
3.

Lactic acid bacteria in the quality improvement and depreciation of wine.

Lonvaud-Funel A.

Antonie Van Leeuwenhoek. 1999 Jul-Nov;76(1-4):317-31. Review.

PMID:
10532386
4.

Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.

de las Rivas B, Rodríguez H, Curiel JA, Landete JM, Muñoz R.

J Agric Food Chem. 2009 Jan 28;57(2):490-4. doi: 10.1021/jf803016p.

PMID:
19099460
5.

Molecular characterization of lactic acid populations associated with wine spoilage.

Beneduce L, Spano G, Vernile A, Tarantino D, Massa S.

J Basic Microbiol. 2004;44(1):10-6.

PMID:
14768022
6.

A lytic enzyme cocktail from Streptomyces sp. B578 for the control of lactic and acetic acid bacteria in wine.

Blättel V, Wirth K, Claus H, Schlott B, Pfeiffer P, König H.

Appl Microbiol Biotechnol. 2009 Jul;83(5):839-48. doi: 10.1007/s00253-009-1926-7. Epub 2009 Mar 10.

PMID:
19277643
7.

16S-ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine.

Rodas AM, Ferrer S, Pardo I.

Syst Appl Microbiol. 2003 Sep;26(3):412-22.

PMID:
14529184
8.

rpoB gene: a target for identification of LAB cocci by PCR-DGGE and melting curves analyses in real time PCR.

Renouf V, Claisse O, Lonvaud-Funel A.

J Microbiol Methods. 2006 Oct;67(1):162-70. Epub 2006 Apr 19.

PMID:
16626824
9.

Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine.

Rojo-Bezares B, Sáenz Y, Poeta P, Zarazaga M, Ruiz-Larrea F, Torres C.

Int J Food Microbiol. 2006 Oct 1;111(3):234-40. Epub 2006 Jul 31.

PMID:
16876896
10.

Which lactic acid bacteria are responsible for histamine production in wine?

Landete JM, Ferrer S, Pardo I.

J Appl Microbiol. 2005;99(3):580-6. Erratum in: J Appl Microbiol. 2006 Feb;100(2):415.

11.

Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria.

Wells A, Osborne JP.

Lett Appl Microbiol. 2012 Mar;54(3):187-94. doi: 10.1111/j.1472-765X.2011.03193.x. Epub 2012 Jan 6.

12.

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.

13.

Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria.

García-Ruiz A, Moreno-Arribas MV, Martín-Álvarez PJ, Bartolomé B.

Int J Food Microbiol. 2011 Feb 28;145(2-3):426-31. doi: 10.1016/j.ijfoodmicro.2011.01.016. Epub 2011 Jan 14.

PMID:
21295882
14.

Detection of arc genes related with the ethyl carbamate precursors in wine lactic acid bacteria.

Araque I, Gil J, Carreté R, Bordons A, Reguant C.

J Agric Food Chem. 2009 Mar 11;57(5):1841-7. doi: 10.1021/jf803421w.

PMID:
19219988
15.

Use of a species-specific multiplex PCR for the identification of pediococci.

Pfannebecker J, Fröhlich J.

Int J Food Microbiol. 2008 Dec 10;128(2):288-96. doi: 10.1016/j.ijfoodmicro.2008.08.019. Epub 2008 Sep 7.

PMID:
18835501
16.

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
17.

Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions.

Miranda-Castilleja DE, Martínez-Peniche RÁ, Aldrete-Tapia JA, Soto-Muñoz L, Iturriaga MH, Pacheco-Aguilar JR, Arvizu-Medrano SM.

Front Microbiol. 2016 Nov 8;7:1769. eCollection 2016.

18.

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
19.

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
20.

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