THESE Maryse Bonnin Jusserand - Université de Bourgogne

Résultats
Duary RK, Batish VK & Grover S (2010) Expression of the atpD gene in probiotic
Lactobacillus plantarum strains under in vitro acidic conditions using RT-qPCR. Research in
Microbiology 161: 399-405.
Folio P, Ritt JF, Alexandre H & Remize F (2008) Characterization of EprA, a major
extracellular protein of Oenococcus oeni with protease activity. International Journal of Food
Microbiology 127: 26-31.
Gardini F, Zaccarelli A, Belletti N, Faustini F, Cavazza A, Martuscelli M, Mastrocola D &
Suzzi G (2005) Factors influencing biogenic amine production by a strain of Oenoccocus oeni
in a model system. Food Control 16: 609-616.
Gomez-Alonso S, Hermosian-Gutearrez I &Garcia-Romero E (2007) Simultaneous HPLC
Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives
in Wine and Beer Samples. Journal of Agricultural and Food Chemistry 55: 608-613.
Gonzales Marco A, Moreno NJ & Ancin Azpilicueta C (2006) Influence of addition of yeast
autolysate on the formation of amines in wine. Journal of the Science of Food and Agriculture
86:2221–2227.
Guerrini S, Mangani S, Granchi L & Vincenzini M (2002) Biogenic amine production by
Oenococcus oeni. Current Microbiology 44: 374-8.
Hannington E (1967) Preliminary report on tyramine headache. British Medical Journal 2:
550-551.
Herbert P, Cabrita MJ, Ratola N, Laureano O & Alves A (2005) Free amino acids and
biogenic amines in wines and musts from the Alentejo region. Evolution of amines during
alcoholic fermentation and relationship with variety, sub-region and vintage. Journal of Food
Engineering 66: 315-322.
Hernandez-Orte P, Pena-Gallego A, Ibarz MJ, Cacho J & Ferreira V (2006) Determination of
the biogenic amines in musts and wines before and after malolactic fermentation using 6-
aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent. Journal of
chromatography A 1129: 160-164.
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