THESE Maryse Bonnin Jusserand - Université de Bourgogne

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Références
Mah J-H., Hwang H-J., Inhibition of biogenic amine formation in a salted and fermented
anchovy by Staphylococcus xylosus as a protective culture, 2009, Food Control, 20: 796-801.
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modified decarboxylation agar, 1993, Letters in Applied Microbiology, 17: 40-43.
Makarova K., Slesarev A., Wolf Y., Sorokin A., Mirkin B., Koonin E., Pavlov A., Pavlova N.,
Karamychev V. & autres auteurs, Comparative genomics of the lactic acid bacteria, 2006,
PNAS USA, 103: 15611-15616.
Maldonado A., Ruiz-Barba J.L., Jimenez-Díaz R., Purification and genetic characterization of
plantaricin NC8,a novel coculture-inducible two-peptide bacteriocin from Lactobacillus
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Manfroi L., Silva P. H. A., Rizzon L. A., Sabaini P. S., Gloria M. B. A., Influence of alcoholic
and malolactic starter cultures on bioactive amines in Merlot wines, 2009, Food Chemistry,
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Oenococcus oeni, 2005, Current Microbiology, 51 : 6-10.
Mangani S., Guerrini S., Granchi L., Vincenzini M., Putrescine accumulation in wine: role of
Oenococcus oeni, 2005, Current Microbiology, 51: 6-10.
Marcobal A., De Las Rivas B., Moreno-Arribas M.V., Munoz R., Evidence for horizontal gene
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Marcobal A., Polo M.C., Martin-Alvarez P.J., Moreno-Arribas M.V., Biogenic amine content of
red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination
of histamine in wines, 2005, Food Research International, 38: 387-394.
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