Factors influencing biogenic amines accumulation in dairy products. - Wikidata - awgldk - TriplyDB

Factors influencing biogenic amines accumulation in dairy products.

Factors influencing biogenic amines accumulation in dairy products.

http://www.wikidata.org/entity/Q38025393

about

Technological Factors Affecting Biogenic Amine Content in Foods: A Review Stress Physiology of Lactic Acid Bacteria Sensitivity to food additives, vaso-active amines and salicylates: a review of the evidence Editorial: Biogenic amines in foods Yarrowia lipolytica: safety assessment of an oleaginous yeast with a great industrial potential.High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses Q69 (an E. faecalis-Infecting Bacteriophage) As a Biocontrol Agent for Reducing Tyramine in Dairy Products 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.Genome Sequence Analysis of the Biogenic Amine-Producing Strain Lactococcus lactis subsp. cremoris CECT 8666 (Formerly GE2-14).Draft Genome Sequence of the Putrescine-Producing Strain Lactococcus lactis subsp. lactis 1AA59.AguR, a Transmembrane Transcription Activator of the Putrescine Biosynthesis Operon in Lactococcus lactis, Acts in Response to the Agmatine Concentration.Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation.Impact on human health of microorganisms present in fermented dairy products: an overview.Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines.The Relationship among Tyrosine Decarboxylase and Agmatine Deiminase Pathways in Enterococcus faecalis.Bacteriocinogenic potential and virulence traits of Enterococcus faecium and E. faecalis isolated from human milk.Assessment of virulence factors, antibiotic resistance and amino-decarboxylase activity in Enterococcus faecium MXVK29 isolated from Mexican chorizo.Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine.Analysis of antimicrobial and immunomodulatory substances produced by heterofermentative Lactobacillus reuteri.Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses Tyramine biosynthesis is transcriptionally induced at low pH and improves the fitness of Enterococcus faecalis in acidic environments

P2860

Q26738476-25ECA530-1BC1-4B40-9D7B-E5FC40250DDC Q26741272-45FFEA48-A287-469B-9DB6-24398A38A57C Q26782835-8C090F5B-C714-473B-AE8D-6CE2190FE96E Q34479221-9AEA9C78-32E5-4852-AAA9-A71FD2C7BA18 Q34620008-D99A9FB0-2AF8-4876-B532-8FA64576F7A8 Q35844139-6D93BF07-BFE4-4877-A725-C671014936B4 Q36764215-8BBE0AFA-C480-49E7-8848-2AC5A0D59453 Q41451553-94EFD113-D72E-4ABD-9AD9-DF9D52C3087F Q41550560-30530612-44D2-4112-AA34-F3FA56FFD86B Q41876026-AEEEE607-B818-4C37-8E03-4C2BDECDBD3D Q42090001-DE69F9F4-E41F-47CD-9742-83802FAE7CCF Q42118385-A6C66DB1-8372-463A-9035-389FD7BD9AB1 Q42123118-476CB258-8A13-4CBA-9716-4D59DBC235B5 Q42142137-BEC81B21-5D07-4CFF-9373-67A1AA5F2C75 Q42150833-2BB8CCA3-73E1-4883-A3A1-D4E0D03E962B Q42371058-43464303-07E8-44A6-89E1-B9071BE484D4 Q46222701-7C29B4FA-F30F-4C82-B89C-786A4DF89955 Q46241766-AEFD7198-34BE-4BBC-BE65-165EADC3C3C5 Q47847971-90B016E9-FD2E-4E86-999B-37DE6F81A4F5 Q53704430-C81ACC7F-6BB5-4B52-B73D-1F4692EFB03A Q53760602-1D5BD71E-15FF-44E7-9B2C-35A5D9A3D862 Q58900033-CFC4BF44-DCB0-4719-B236-AAEE91ECFA98 Q58900048-31CFEA70-090E-479E-9C7A-E17F2E50BB2D

P2860

Factors influencing biogenic amines accumulation in dairy products.

http://www.wikidata.org/entity/Q38025393

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

Factors influencing biogenic amines accumulation in dairy products.

@en

type

label

Factors influencing biogenic amines accumulation in dairy products.

@en

prefLabel

Factors influencing biogenic amines accumulation in dairy products.

@en

P1433

Q38025393-5FF88D5D-B174-4719-A882-85CCA62AA0EB

P1476

Q38025393-3EF1CD39-847B-456B-A1A3-D53B950334EC

P2093

Q38025393-2EB20E72-D2E1-4A48-B842-AD12636ACCBF

Q38025393-76EB2CF6-1360-4FD8-8EF3-DD77A1A18485

Q38025393-B5CB82E2-BDAA-4EE7-BE97-A31046D78DC5

Q38025393-DFB96DB9-ADD2-42DF-BA69-87234DBD8F92

P2860

Q38025393-0C1C5FC1-8C42-4071-9CB4-6DE6CBE33C8A

Q38025393-0D745EB8-A40A-49AB-9F80-91E6E8AE0757

Q38025393-19DE58C8-40C4-477C-96D8-F1F55C694644

Q38025393-1A947F13-BBC7-40BB-8BA2-80FE8F2781AE

Q38025393-1AE299E2-2EE7-41F6-8BF7-03D246391C42

Q38025393-1AEBA58A-6DAC-4D93-9E16-510E886061CA

Q38025393-1CF3F2D2-0DCA-4BD7-8F3C-A23996DC464D

Q38025393-1D231AC2-8C66-402E-B696-477C88F748FF

Q38025393-1F57A8AB-AA1C-4E09-ADCB-00306C5FFB14

Q38025393-22C631D4-9F1F-441F-A4D7-225D0968DEC7

P304

Q38025393-95EBCB05-7678-4ED6-9029-0460059CB85E

P31

Q38025393-DF2405EC-ED97-4AD1-ACDF-4285283CF3D6

P356

Q38025393-250CA3AA-8D54-4898-BECC-747CB1FA12F9

P478

Q38025393-2888730D-97E0-45A6-90CB-5B226F4C5C59

P50

Q38025393-1914D419-D4C5-41FD-9627-DD351FF8C6C7

Q38025393-5C2C8055-0EC7-4E8B-9C41-DE81BDB39AAA

Q38025393-6158D5B1-A225-454E-99A7-C684FDB76143

P577

Q38025393-009C6E2D-3E70-4472-9630-7C17E7C6E22F

P5875

Q38025393-C20EC033-1035-4755-8265-439900464F5B

P698

Q38025393-F137DAFC-B1F1-4237-9FA2-5A1708C1E60D

P932

Q38025393-FBE4F951-33D0-4B89-AE59-AB46258D6D4A

P356

FMICB.2012.00180

P1433

Frontiers in Microbiology

P1476

Factors influencing biogenic amines accumulation in dairy products.

@en

P2093

Daniel M Linares

http://www.w3.org/2001/XMLSchema#string

María Cruz Martín

http://www.w3.org/2001/XMLSchema#string

María Fernández

http://www.w3.org/2001/XMLSchema#string

Victor Ladero

http://www.w3.org/2001/XMLSchema#string

P2860

pH-induced structural changes regulate histidine decarboxylase activity in Lactobacillus 30a

Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses.

Purification and characterization of tyrosine decarboxylase of Lactobacillus brevis IOEB 9809 isolated from wine.

Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects.

Biogenic amines in foods: histamine and food processing.

Isolation of histamine-producing Lactobacillus buchneri from Swiss cheese implicated in a food poisoning outbreak.

Sequencing and transcriptional analysis of the Streptococcus thermophilus histamine biosynthesis gene cluster: factors that affect differential hdcA expression.

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.

Histamine in health and disease.

Recontamination as a source of pathogens in processed foods.

P304

180

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.3389/FMICB.2012.00180

http://www.w3.org/2001/XMLSchema#string

P478

3

http://www.w3.org/2001/XMLSchema#string

P50

Noelia Martínez

Miguel A. Alvarez

Beatriz Del Rio

P577

2012-05-28T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

229072583

http://www.w3.org/2001/XMLSchema#string

P698

22783233

http://www.w3.org/2001/XMLSchema#string

P932

3390585

http://www.w3.org/2001/XMLSchema#string