Étude de quelques bacilles homolactiques isolés de vins

[1]  E. Olsen Studies of bacteria in Danish fruit-wines , 2005, Antonie van Leeuwenhoek.

[2]  F. Radler Untersuchung des biologischen Säureabbaus im Wein Isolierung und Charakterisierung von Äpfelsäure-abbauenden Bakterien , 1958, Archiv für Mikrobiologie.

[3]  R. Vaughn,et al.  Some lactobacilli associated with decomposition of tartaric acid in wine , 1966 .

[4]  W. Moore,et al.  A ROUTINE DETERMINATION OF THE OPTICALLY ACTIVE ISOMERS OF LACTIC ACID FOR BACTERIAL CLASSIFICATION. , 1965, Canadian journal of microbiology.

[5]  H. Bergmeyer Methods of Enzymatic Analysis , 2019 .

[6]  H. Yoshizumi Studies on the Bacteria Found during the Process of Wine Making , 1963 .

[7]  E. I. Garvie The genus Leuconostoc and its nomenclature , 1960, Journal of Dairy Research.

[8]  J. Ingraham,et al.  Studies on the Malo-Lactic Organisms Isolated from California Wines , 1960 .

[9]  M. Rogosa,et al.  An approach to the classification of the lactobacilli. , 1960 .

[10]  J. G. Carr OCCURRENCE AND ACTIVITY OF SOME LACTIC ACID BACTERIA FROM APPLE JUICES, CIDERS AND PERRIES , 1957 .

[11]  P. Flesch,et al.  Untersuchungen Zum Abbau der L‐äpfelsäure Durch Bacterium Gracile , 1956 .

[12]  R. Vaughn Bacterial Spoilage of Wines with special Reference to California Conditions , 1955 .

[13]  Mary Briges The Classification of Lactobacilli by means of Physiological Tests , 1953 .

[14]  M. Briggs The classification of Lactobacilli by means of physiological tests. , 1953, Journal of general microbiology.

[15]  R. Vaughn,et al.  Decomposition of Tartrates by Lactobacilli (An abstract) , 1952 .

[16]  E. B. Fred,et al.  THE FORMS OF LACTIC ACID PRODUCED BY PURE AND MIXED CULTURES OF BACTERIA , 1926 .