Lactic acid bacteria isolated from apples are able to catabolise arginine

Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider

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Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101

(2009) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus florum sp. nov., a fructophilic species isolated from flowers

(2009) A. Endo et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Detection ofarcGenes Related with the Ethyl Carbamate Precursors in Wine Lactic Acid Bacteria

(2009) Isabel Araque et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Arginine and citrulline do not stimulate growth of twoOenococcus oenistrains in wine

(2008) Nicolas Terrade et al.   FEMS MICROBIOLOGY LETTERS

Factors affecting the production of putrescine from agmatine byLactobacillus hilgardiiX1B isolated from wine

(2008) M.E. Arena et al.   JOURNAL OF APPLIED MICROBIOLOGY

Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts

(2007) Gloria del Campo et al.   BIORESOURCE TECHNOLOGY

Inactivation of exopolysaccharide and 3-hydroxypropionaldehyde-producing lactic acid bacteria in apple juice and apple cider by enterocin AS-48

(2007) Pilar Martínez-Viedma et al.   FOOD AND CHEMICAL TOXICOLOGY