The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce

Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry

(2012) Hongmiao Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

(2012) Yasushi Tanaka et al.   FOOD MICROBIOLOGY

Effect of ethanol and low pH on citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus

(2012) Isabel Araque et al.   FOOD MICROBIOLOGY

A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei

(2012) Tom Rimaux et al.   RESEARCH IN MICROBIOLOGY

Development of a screening method for biogenic amine producing Bacillus spp.

(2011) Mi Chang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt

(2009) G. Vrancken et al.   FOOD MICROBIOLOGY

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

Characterization of probiotic properties of lactic acid bacteria isolated from intestinal microbiota of fish

(2008) José L. Balcázar et al.   AQUACULTURE

Screening and isolation of halophilic bacteria producing extracellular hydrolyses from Howz Soltan Lake, Iran

(2008) R. Rohban et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY