Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine-Reference-Cited by-同舟云学术

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Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine

Published:2011-05 Issue:3 Volume:28 Page:434-439
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Capozzi Vittorio,Ladero Victor,Beneduce Luciano,Fernández María,Alvarez Miguel A.,Benoit Bach,Laurent Barnavon,Grieco Francesco,Spano Giuseppe

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference39 articles.

1. Current knowledge about the presence of amines in wine;Ancín-Azpilicueta;Crit. Rev. Food Sci. Nutr.,2008

2. Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine;Arena;J. Appl. Microbiol.,2008

3. 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;Costantini;J. Food Prot.,2006

4. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking;Costantini;J. Agric. Food Chem.,2009

5. Histamine-producing lactic acid bacteria in wines: early detection, frequency and distribution;Coton;Am. J. Enol. Vitic.,1998

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