Occurrence and formation of biologically active amines in foods.
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Identification of the Enterococcus faecalis tyrosine decarboxylase operon involved in tyramine production.Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.The tyrosyl-tRNA synthetase like gene located in the tyramine biosynthesis cluster of Enterococcus durans is transcriptionally regulated by tyrosine concentration and extracellular pH.Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress.Microbiological changes and biodiversity of cultivable indigenous bacteria in Sanbao larger yellow croaker (Pseudosciaena crocea), a Chinese salted and fermented seafood.Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study.Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage.Biogenic amines in Portuguese traditional foods and wines.Microbial transport: adaptations to natural environments.Q69 (an E. faecalis-Infecting Bacteriophage) As a Biocontrol Agent for Reducing Tyramine in Dairy ProductsSimultaneous Identification of Neutral and Anionic Species in Complex Mixtures without Separation.Current knowledge about the presence of amines in wine.Quantification of biogenic amines by microchip electrophoresis with chemiluminescence detection.Updated molecular knowledge about histamine biosynthesis by bacteria.Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.Biogenic amines in fish, fish products and shellfish: a review.Tyramine and phenylethylamine biosynthesis by food bacteria.Factors influencing biogenic amines accumulation in dairy products.Isolation and characterization of histamine-producing bacteria from fermented fish products.Biogenic amines in seafood: a review.Risk assessment of dietary exposure to tryptamine for the Austrian population.Safety and technological properties of bacteriocinogenic enterococci isolates from Tunisia.Absence of malolactic activity is a characteristic of H+-ATPase-deficient mutants of the lactic acid bacterium Oenococcus oeni.Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri.Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content.Histamine Food Poisoning.Biofilm-Forming Capacity in Biogenic Amine-Producing Bacteria Isolated from Dairy Products.Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe's Milk Cheese Produced in Sardinia, Italy.Control of biogenic amines in fermented sausages: role of starter cultures.The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria.High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype.AguR, a Transmembrane Transcription Activator of the Putrescine Biosynthesis Operon in Lactococcus lactis, Acts in Response to the Agmatine Concentration.Syntrophic degradation of cadaverine by a defined methanogenic coculture.Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.Impact on human health of microorganisms present in fermented dairy products: an overview.Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine.Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines.Dimethylamine, trimethylamine, and biogenic amine formation in high-pressure processed semidried squid (Todarodes pacificius) during refrigerated storage.Tyramine biosynthesis in Enterococcus durans is transcriptionally regulated by the extracellular pH and tyrosine concentration.
P2860
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P2860
Occurrence and formation of biologically active amines in foods.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Occurrence and formation of biologically active amines in foods.
@en
Occurrence and formation of biologically active amines in foods.
@nl
type
label
Occurrence and formation of biologically active amines in foods.
@en
Occurrence and formation of biologically active amines in foods.
@nl
prefLabel
Occurrence and formation of biologically active amines in foods.
@en
Occurrence and formation of biologically active amines in foods.
@nl
P2093
P1476
Occurrence and formation of biologically active amines in foods.
@en
P2093
Huis in 't Veld JH
Joosten HM
ten Brink B
P356
10.1016/0168-1605(90)90040-C
P577
1990-08-01T00:00:00Z