Lactic add bacteria

Martens, D. E. Hugenholtz, J. Kleere-bezem, M. et al. Metabolic engineering of lactic add bacteria, the combined approach kinetic modelling, metabolic control and experimental analysis. Microbiology 2002,148 1003-1013. 

Cocconcelh, P.S., Porro, D., Galandini, S., Senini, L. (1995). Development of RAPD protocols for typing of strains of lactic add bacteria and enterococci. Lett. Appl. Microbiol., 21, 1-4. 

Costantini, A., Cersosimo, M., Del Prete, V, Garcia-Moruno, E. (2006). Production of biogenic amines by lactic add bacteria screening by PCR, TLC and HPLC of strains isolated from wine and must. J. Eood Prot., 69, 391-396. 

Fernandez, P.A., Manca de Nadra, M.C. (2006). Growth response and modifications of organic nitrogen compounds in pure and mixed cultures of lactic add bacteria from wine. Curr. Microbiol, 52, 86-91. 

Fleet, G.H., Lafon-Lafourcade, S., Ribereau-Gayon, P. (1984). Evolution of yeasts and lactic add bacteria during fermentation and storage of Bordeaux wines. Appl. Environ. Microbiol, 48, 1034-1038. 

Garda-Ruiz, A., Bartolome, B., Martinez-Rodriguez, A., Pueyo, E., Martin-Alvarez, P.J., Moreno-Arribas, M.V. (2008a). Potential of phenolic compounds for controlling lactic add bacteria growth in wine. Food Control, 19, 835-841. 

Lonvaud-Funel, A., Fremaux, C., Biteau, N., Joyeux A. (1991a). Spedation of lactic add bacteria from wines by hybridisation with DNA probes. Food Microbiol, 8, 215-222. 

Lonvaud-Funel, A., Joyeux, A., Ledoux, O. (1991b). Specific enumeration of lactic add bacteria in fermenting grape must and wine by colony hybridization with non isotopic DNA probes. J. Appl. Bacterial, 71, 501-508. 

Delfini, C. (2004). Resistance screening assay of wine lactic add bacteria on lysozyme efficace of lysozyme in unclarified grape musts. J. Agric. Food Chem., 52, 1861-1866. 

Moreno-Arribas, M.V. Polo, M.C. (2008). Occurrence of lactic add bacteria and biogenic amines in biologically aged wines. Eood Microbiol., 25, 875-881. 

Herold, B., Rfeiffer, R, Radler, F. (1995) Determination of the three isomers of 2,3-butanediol formed by yeasts or lactic add bacteria during fermentation. Am. J. Enol Vitic., 46, 134—137. 

Edinger, W.D., and SpKttstoesser, D.F., Production lactic add bacteria of sorbic alcohol, the precursor of geranium odour compound, Am. J. Enol. Vitic., 37, 34-38, 1986. 

Litopolou-Tzanetaki E (1990) Changes in numbers and kinds of lactic add bacteria during ripening of Kefalotyri cheese. J Food Sci 55 111-113... 

Nakae, T., and Elliott, J. A. (1965). Volatile fatty acids produced by some lactic add bacteria. 

Antimicrobial Peptides of Lactic Add Bacteria Mode of Action, Genetics and Biosynthesis... 

Systems biology and metabolic engineering of lactic add bacteria... 

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