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Comparative survey of putrescine production from agmatine deamination in different bacteria

Food microbiology, 2008-10, Vol.25 (7), p.882-887

2008

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Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions

Food control, 2010-05, Vol.21 (5), p.779-785

2010

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Arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine

International journal of food microbiology, 1999-11, Vol.52 (3), p.155-161

1999

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Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X₁B isolated from wine

Journal of applied microbiology, 2008, Vol.105 (1), p.158-165

2008

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Pediocin N5p from Pediococcus pentosaceus: adsorption on bacterial strains

International journal of food microbiology, 1998-01, Vol.39 (1), p.79-85

1998

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Antibacterial effect of phenolic compounds from different wines

Food control, 2007-02, Vol.18 (2), p.93-101

2007

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Effect of L-malic and citric acids metabolism on the essential amino acid requirements for Oenococcus oeni growth

Journal of applied microbiology, 2002-01, Vol.93 (2), p.295-301

2002

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A proteolytic effect of Oenococcus oeni on the nitrogenous macromolecular fraction of red wine

FEMS microbiology letters, 1999-05, Vol.174 (1), p.41-47

1999

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Arginine dihydrolase pathway in Lactobacillus plantarum from orange

International journal of food microbiology, 1999-03, Vol.47 (3), p.203-209

1999

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Biogenic amine production by Lactobacillus

Journal of applied microbiology, 2001-02, Vol.90 (2), p.158-162

2001

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Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds

Food control, 2007-08, Vol.18 (8), p.898-903

2007

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Influence of phenolic compounds from wines on the growth of Listeria monocytogenes

Food control, 2007-05, Vol.18 (5), p.587-593

2007

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Metabolism of Gallic Acid and Catechin by Lactobacillus hilgardii from Wine

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6465-6469

2004

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Proteolytic activity of Leuconostoc oenos: effect on proteins and polypeptides from white wine

FEMS microbiology letters, 1997-05, Vol.150 (1), p.135-139

1997

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Exoprotease activity of Leuconostoc oenos in stress conditions

Journal of applied microbiology, 1998-08, Vol.85 (2), p.219-223

1998

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Utilization of amino acids and dipeptides by Lactobacillus plantarum from orange in nutritionally stressed conditions

Journal of applied microbiology, 2008-06, Vol.104 (6), p.1597-1604

2008

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Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato purée

Food control, 2007-05, Vol.18 (5), p.594-600

2007

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Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X 1 B isolated from wine

Journal of applied microbiology, 2008-07, Vol.105 (1), p.158-165

2008

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Influence of artificial sweeteners on the kinetic and metabolic behavior of Lactobacillus delbrueckii subsp. bulgaricus

Journal of food protection, 2007-10, Vol.70 (10), p.2413-2416

2007

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Effect of dipeptides on the growth of Oenococcus oeni in synthetic medium deprived of amino acids

Current microbiology, 2004-11, Vol.49 (5), p.361-365

2004

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Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato purée

Food control, 2007, Vol.18 (5), p.594-600

2007

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Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO2 and ethanol

Food control, 2005-12, Vol.16 (10), p.851-854

2005

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Flocculation and cell surface characterization of Kloeckera apiculata from wine

Journal of applied microbiology, 2003-01, Vol.95 (3), p.457-462

2003

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A proteolytic effect of Oenococcus oeni on the nitrogenous macromolecular fraction of red wine

FEMS microbiology letters, 1999-05, Vol.174 (1), p.41-47

1999

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Organic acid metabolism under different glucose concentrations of Leuconostoc oenos from wine

Journal of Applied Bacteriology, 1996-10, Vol.81 (4), p.393-397

1996

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Comparative survey of putrescine production from agmatine deamination in different bacteria

Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions

Arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine

Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X₁B isolated from wine

Pediocin N5p from Pediococcus pentosaceus: adsorption on bacterial strains

Antibacterial effect of phenolic compounds from different wines

Effect of L-malic and citric acids metabolism on the essential amino acid requirements for Oenococcus oeni growth

A proteolytic effect of Oenococcus oeni on the nitrogenous macromolecular fraction of red wine

Arginine dihydrolase pathway in Lactobacillus plantarum from orange

Biogenic amine production by Lactobacillus

Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds

Influence of phenolic compounds from wines on the growth of Listeria monocytogenes

Metabolism of Gallic Acid and Catechin by Lactobacillus hilgardii from Wine

Proteolytic activity of Leuconostoc oenos: effect on proteins and polypeptides from white wine

Exoprotease activity of Leuconostoc oenos in stress conditions

Utilization of amino acids and dipeptides by Lactobacillus plantarum from orange in nutritionally stressed conditions

Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato purée

Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X 1 B isolated from wine

Influence of artificial sweeteners on the kinetic and metabolic behavior of Lactobacillus delbrueckii subsp. bulgaricus

Effect of dipeptides on the growth of Oenococcus oeni in synthetic medium deprived of amino acids

Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato purée

Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO2 and ethanol

Flocculation and cell surface characterization of Kloeckera apiculata from wine

A proteolytic effect of Oenococcus oeni on the nitrogenous macromolecular fraction of red wine

Organic acid metabolism under different glucose concentrations of Leuconostoc oenos from wine

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