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Journal Abstract Search

397 related items for PubMed ID: 21204877

  • 21. 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. PubMed ID: 16108800
    [Abstract] [Full Text] [Related]

  • 22. 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. PubMed ID: 14768022
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  • 23. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Cocconcelli PS, Fontana C, Saavedra L, Vignolo G, Hebert EM.
    J Appl Microbiol; 2016 May; 120(5):1289-301. PubMed ID: 26909667
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  • 24. Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results.
    Ruiz P, Izquierdo PM, Seseña S, Palop ML.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):230-5. PubMed ID: 20051306
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  • 25. Dynamics of indigenous lactic acid bacteria populations in wine fermentations from La Rioja (Spain) during three vintages.
    González-Arenzana L, López R, Santamaría P, Tenorio C, López-Alfaro I.
    Microb Ecol; 2012 Jan 28; 63(1):12-9. PubMed ID: 21779812
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  • 31. Biogenic amine production by lactic acid bacteria isolated from cider.
    Garai G, Dueñas MT, Irastorza A, Moreno-Arribas MV.
    Lett Appl Microbiol; 2007 Nov 28; 45(5):473-8. PubMed ID: 17958552
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  • 32. 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 01; 111(3):234-40. PubMed ID: 16876896
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  • 33. Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider.
    Coton M, Romano A, Spano G, Ziegler K, Vetrana C, Desmarais C, Lonvaud-Funel A, Lucas P, Coton E.
    Food Microbiol; 2010 Dec 01; 27(8):1078-85. PubMed ID: 20832688
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  • 34. A beta-glucosidase gene isolated from wine Lactobacillus plantarum is regulated by abiotic stresses.
    Spano G, Rinaldi A, Ugliano M, Moio L, Beneduce L, Massa S.
    J Appl Microbiol; 2005 Dec 01; 98(4):855-61. PubMed ID: 15752331
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  • 35. Determination of the essential nutrient requirements of wine-related bacteria from the genera Oenococcus and Lactobacillus.
    Terrade N, Mira de Orduña R.
    Int J Food Microbiol; 2009 Jul 31; 133(1-2):8-13. PubMed ID: 19446351
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  • 36. Microbial communities in air and wine of a winery at two consecutive vintages.
    Pérez-Martín F, Seseña S, Fernández-González M, Arévalo M, Palop ML.
    Int J Food Microbiol; 2014 Nov 03; 190():44-53. PubMed ID: 25173918
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  • 37. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.
    Bağder Elmacı S, Tokatlı M, Dursun D, Özçelik F, Şanlıbaba P.
    Folia Microbiol (Praha); 2015 May 03; 60(3):241-51. PubMed ID: 25404550
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  • 38. 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 03; 72(4):907-10. PubMed ID: 19435249
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  • 39. Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains.
    González-Arenzana L, López R, Portu J, Santamaría P, Garde-Cerdán T, López-Alfaro I.
    J Biosci Bioeng; 2014 Sep 03; 118(3):272-6. PubMed ID: 24680282
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