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Cited article:

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Folia Microbiologica 61 (2) 109 (2016)
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GABA Production in Lactococcus lactis Is Enhanced by Arginine and Co-addition of Malate

Valérie Laroute, Chonthicha Yasaro, Waranya Narin, et al.
Frontiers in Microbiology 7 (2016)
https://doi.org/10.3389/fmicb.2016.01050

Detection of arc Genes Related with the Ethyl Carbamate Precursors in Wine Lactic Acid Bacteria

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Journal of Agricultural and Food Chemistry 57 (5) 1841 (2009)
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A new chemically defined medium for wine lactic acid bacteria

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Food Research International 42 (3) 363 (2009)
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Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay

Delphine Jussier, Amélie Dubé Morneau and Ramón Mira de Orduña
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https://doi.org/10.1128/AEM.72.1.221-227.2006

Impact of winemaking practices on arginine and citrulline metabolism during and after malolactic fermentation

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https://doi.org/10.1111/j.1365-2672.2006.02978.x

Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends

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Critical Reviews in Food Science and Nutrition 45 (4) 265 (2005)
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Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine

M.Victoria Moreno-Arribas, M.Carmen Polo, Felisa Jorganes and Rosario Muñoz
International Journal of Food Microbiology 84 (1) 117 (2003)
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The arginine deiminase pathway in the wine lactic acid bacterium Lactobacillus hilgardii X 1 B: structural and functional study of the arcABC genes

Mario Eduardo Arena, Marı́a Cristina Manca de Nadra and Rosario Muñoz
Gene 301 (1-2) 61 (2002)
https://doi.org/10.1016/S0378-1119(02)01083-1