相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Cloning and characterization of a new laccase from Lactobacillus plantarum J16 CECT 8944 catalyzing biogenic amines degradation
S. Callejon et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
A new fear in wine: Isolation of Staphylococcus epidermidis histamine producer
Yaiza Benavent-Gil et al.
FOOD CONTROL (2016)
Inoculation of airborne conidia of Penicillium chrysogenum on the surface of a solid medium
Anais Burgain et al.
FOOD MICROBIOLOGY (2016)
Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads
Maria Grazia Farbo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
In vivo stability of the complex ochratoxin A - Saccharomyces cerevisiae starter strains
Leonardo Petruzzi et al.
FOOD CONTROL (2015)
An attempt to model the probability of growth and aflatoxin B1 production of Aspergillus flavus under non-isothermal conditions in pistachio nuts
Laila Aldars-Garcia et al.
FOOD MICROBIOLOGY (2015)
Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes
Angelos-Gerasimos Ioannidis et al.
FOOD MICROBIOLOGY (2015)
Ability of Kocuria varians LTH 1540 To Degrade Putrescine: Identification and Characterization of a Novel Amine Oxidase
Sara Callejon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Biodegradation of Ochratoxin A by Bacterial Strains Isolated from Vineyard Soils
Palmira De Bellis et al.
TOXINS (2015)
OTA-Grapes: A Mechanistic Model to Predict Ochratoxin A Risk in Grapes, a Step beyond the Systems Approach
Battilani Paola et al.
TOXINS (2015)
Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging
Leonardo Petruzzi et al.
TOXINS (2015)
Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine
S. Callejon et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine
Leonardo Petruzzi et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Study of Saccharomyces cerevisiae W13 as a functional starter for the removal of ochratoxin A
Leonardo Petruzzi et al.
FOOD CONTROL (2014)
Are Enterococcus populations present during malolactic fermentation of red wine safe?
Fatima Perez-Martin et al.
FOOD MICROBIOLOGY (2014)
Lag time for germination of Penicillium chrysogenum conidia is induced by temperature shifts
Safaa Kalai et al.
FOOD MICROBIOLOGY (2014)
Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines
Luis Abrunhosa et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH
Stephane Dagnas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Yeast cells as adsorbing tools to remove ochratoxin A in a model wine
Leonardo Petruzzi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Presence of Ochratoxin A (OTA) Mycotoxin in Alcoholic Drinks from Southern European Countries: Wine and Beer
Julia Bellver Soto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions
L. Petruzzi et al.
JOURNAL OF APPLIED MICROBIOLOGY (2014)
Selection of Autochthonous Saccharomyces cerevisiae Strains as Wine Starters Using a Polyphasic Approach and Ochratoxin A Removal
Leonardo Petruzzi et al.
JOURNAL OF FOOD PROTECTION (2014)
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions
Antonio Bevilacqua et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines
Inga Smit et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety
Miriam Ortega-Heras et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution
Miguel A. Alvarez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern Italy
Vittorio Capozzi et al.
GENOME ANNOUNCEMENTS (2014)
Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine
Anita Y. Smit et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Ochratoxin A removal in wine: A review
Silvia Quintela et al.
FOOD CONTROL (2013)
A. survey on wines from organic viticulture from different European countries
Piergiorgio Comuzzo et al.
FOOD CONTROL (2013)
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy
Mariana Tristezza et al.
FOOD MICROBIOLOGY (2013)
Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physicochemical factors
Leonardo Petruzzi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Evaluating the influence of maceration practices on biogenic amine formation in wine
Anita Y. Smit et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress
Pasquale Russo et al.
BMC MICROBIOLOGY (2012)
Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine
Maryse Bonnin-Jusserand et al.
BMC MICROBIOLOGY (2012)
Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines
Pedro Miguel Izquierdo Canas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Does Oenococcus oeni produce histamine?
Emilia Garcia-Moruno et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking
C. Cueva et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
Managing your wine fermentation to reduce the risk of biogenic amine formation
Anita Yolandi Smit et al.
FRONTIERS IN MICROBIOLOGY (2012)
Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine
Vittorio Capozzi et al.
FRONTIERS IN MICROBIOLOGY (2012)
PCR methods for the detection of biogenic amine-producing bacteria on wine
Jose M. Landete et al.
ANNALS OF MICROBIOLOGY (2011)
Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes
Mattia Pia Arena et al.
ANNALS OF MICROBIOLOGY (2011)
Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine
Vittorio Capozzi et al.
FOOD MICROBIOLOGY (2011)
Potential of wine-associated lactic acid bacteria to degrade biogenic amines
Almudena Garcia-Ruiz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Degradation of Ochratoxin A by Brevibacterium Species
Hector Rodriguez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Biogenic amine in wines
L. Beneduce et al.
ANNALS OF MICROBIOLOGY (2010)
Interaction between Oenococcus oeni and Lactobacillus hilgardii isolated from wine. Modification of available nitrogen and biogenic amine production
Pedro A. Aredes Fernandez et al.
BIOTECHNOLOGY LETTERS (2010)
Biogenic amines in fermented foods
G. Spano et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2010)
Effect of grape storage time on biogenic amines content in must
Francesca Cecchini et al.
FOOD CHEMISTRY (2010)
Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider
M. Coton et al.
FOOD MICROBIOLOGY (2010)
Removal of Ochratoxin A from Contaminated Red Wines by Repassage over Grape Pomaces
Michele Solfrizzo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Influence of oenological practices on the formation of biogenic amines in quality red wines
Matilde Garcia-Marino et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method
Carmen Ancin-Azpilicueta et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Occurrence of biogenic amines in wine: The role of grapes
V. Del Prete et al.
FOOD CHEMISTRY (2009)
Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis
Emmanuel Coton et al.
FOOD MICROBIOLOGY (2009)
Biogenic Amine Production by Contaminating Bacteria Found in Starter Preparations Used in Winemaking
Antonella Costantini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Current knowledge about the presence of amines in wine
Carmen Ancin-Azpilicueta et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Biogenic amines in wines: Influence of oenological factors
Ana P. Marques et al.
FOOD CHEMISTRY (2008)
High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype
Patrick M. Lucas et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine
J. M. Landete et al.
FOOD CONTROL (2007)
Isolation and purification of an enzyme hydrolyzing ochratoxin A from Aspergillus niger
Luis Abrunhosa et al.
BIOTECHNOLOGY LETTERS (2007)
Black aspergilli and ochratoxin A in grapes in Italy
P. Battilani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Ochratoxin A in human blood in Abidjan, Cote d'Ivoire
Beatrice Sangare-Tigori et al.
TOXICON (2006)
Microbiologicals for deactivating mycotoxins
Gerd Schatzmayr et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2006)
The mechanism of the tyrosine transporter TyrP supports a proton motive tyrosine decarboxylation pathway in Lactobacillus brevis
WAM Wolken et al.
JOURNAL OF BACTERIOLOGY (2006)
Biodegradation of ochratoxin A by Aspergillus section Nigri species isolated from French grapes:: a potential means of ochratoxin A decontamination in grape juices and musts
H Bejaoui et al.
FEMS MICROBIOLOGY LETTERS (2006)
Degradation of ochratoxin A and other mycotoxins by Rhizopus isolates
J Varga et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Biogenic amines in wines from three Spanish regions
JM Landete et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine
MV Moreno-Arribas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Formation of biogenic amines as criteria for the selection of wine yeasts
M Caruso et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2002)
Levels of ochratoxin A in blood from Norwegian and Swedish blood donors and their possible correlation with food consumption
A Thuvander et al.
FOOD AND CHEMICAL TOXICOLOGY (2001)
Biogenic amines in wines: role of lactic acid bacteria
A Lonvaud-Funel
FEMS MICROBIOLOGY LETTERS (2001)
分享论文
