Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines

Food Microbiology

Volumn 25, Issue 7, 2008, Pages 875-881

  Moreno Arribas, M Victoria ^a   Carmen Polo, M ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Amino acid decarboxylase activity; Biogenic amines; Biologically aged wines; Lactic acid bacteria

Indexed keywords

BIOGENIC AMINE;

ARTICLE; BIOSYNTHESIS; FERMENTATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; SPECIES DIFFERENCE; TIME; WINE;

BIOGENIC AMINES; FERMENTATION; FOOD HANDLING; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS; SPECIES SPECIFICITY; TIME FACTORS; WINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HILGARDII; LACTOBACILLUS PLANTARUM; LACTOBACILLUS ZEAE; LEUCONOSTOC MESENTEROIDES;

EID: 49449099719     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.05.004     Document Type: Article

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