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Bioconversion de l'acide p-coumarique par Brettanomyces ...

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• GRBIN P.R., MARKIDES A.J., HENSCHKE P.A. (1999). The Role of L-lysine in theformation of mousy off-flavor by Dekkera. Proceedings of the 9th International Union ofMicrobiological Societies Congress (Sydney: IUMS), 271.• GRBIN P.R., HENSCKE P.A. (2000). Mousy off-flavor production in grape juice andwine by Dekkera and <strong>Brettanomyces</strong> yeast. Australian journal of grape and wine research,6, 255-262.• GUILLOUX-BENATIER M., CHASSAGNE D., ALEXANDRE H. (2001). Influence<strong>de</strong> l’autolyse <strong>de</strong>s levures après fermentation sur le développement <strong>de</strong> <strong>Brettanomyces</strong> dansle vin. Journal international <strong>de</strong>s sciences <strong>de</strong> la vigne et du vin, 35 (3), 157-164.• GUYOT S., VERCAUTEREN J., CHEYNIER V. (1996). Colorless and yellow dimersresulting from (+)- catechin oxidative coupling catalayzed by grape polyphenol oxidase.Phytochemistry, 42 (5), 1279-1288.H• HARRIS V., FORD C.M., JIRANEK V., GRBIN P.R. (2008). Dekkera and<strong>Brettanomyces</strong> growth and utilisation of hydroxycinnamic acids in synthetic media.Applied microbiology and biotechnology, 78, 997-1006.• HASLAM E., LILLEY T.H., WARMINSKI E., LIAO H., CAI Y., MARTIN R.,GAFFNEY S.H., GOULDING P.N., LUCK G. (1992). Polyphenol complexation. InHoCT, Lee CY, Huang MT editors. Phenolic compounds in food and their effect on health.ACS Symposium Series. Washington DC: American Chemists Society, 8-50.• HEATHERBELL D., DICEY M., GOLDSWORTHY S., VANHANEN L., (1997A).Effect of prefermentation cold maceration on the composition, colour and flavor of Pinotnoir wine. Proceedings of the New Zealand Grape & Wine Symposium, G.F. Steans (Ed.),30-42.• HENICK-KLING T., EGLI C., LICKER J., MITRAKUL C., ACREE T.E. (2000).<strong>Brettanomyces</strong> in wine. Proceeding of the 5th international Symposium in Cool Climate,Melbourne Australie.• HERDERICH M., COSTELLO P.J., GRBIN P.R., HENSCHKE P.A. (1995). Theoccurrence of 2-acétyl-1-pyrroline in mousywines. Natural product letters, 7, 129-132.• HERESZTYN T. (1986). Metabolism of volatile phenolic compounds fromhydrocinnamic acids by <strong>Brettanomyces</strong> yeast. Archives of microbiology, 146, 96-98.186

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