Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making
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Technological Factors Affecting Biogenic Amine Content in Foods: A ReviewOverview of a surface-ripened cheese community functioning by meta-omics analysesThe Histidine Decarboxylase Gene Cluster of Lactobacillus parabuchneri Was Gained by Horizontal Gene Transfer and Is Mobile within the SpeciesIdentification of a proton-chloride antiporter (EriC) by Himar1 transposon mutagenesis in Lactobacillus reuteri and its role in histamine production.Lactobacillus reuteri-specific immunoregulatory gene rsiR modulates histamine production and immunomodulation by Lactobacillus reuteriHigh-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheesesGrowth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.Hypertension-Linked Pathophysiological Alterations in the Gut.Quantification of yeast and bacterial gene transcripts in retail cheeses by reverse transcription-quantitative PCR.Enhance nisin yield via improving acid-tolerant capability of Lactococcus lactis F44Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression.Histamine Food Poisoning.Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.Immunological response in egg-sensitive adults challenged with cheese containing or not containing lysozyme.Improved acid stress survival of Lactococcus lactis expressing the histidine decarboxylation pathway of Streptococcus thermophilus CHCC1524.Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations.Biochemical Features of Beneficial Microbes: Foundations for Therapeutic Microbiology.Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp.Role of Lactobacillus reuteri in Human Health and Diseases.Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60Probiotic Potential and Anti-cancer Activity of Newly Isolated Folate-Producing StrainsComparative genome-scale analysis of niche-based stress-responsive genes in Lactobacillus helveticus strainsGenetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
P2860
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P2860
Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making
description
2011 nî lūn-bûn
@nan
2011年の論文
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2011年論文
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2011年論文
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2011年論文
@zh-hk
2011年論文
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2011年論文
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2011年论文
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2011年论文
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2011年论文
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name
Quantitative analysis of histi ...... ions relevant to cheese making
@en
Quantitative analysis of histidine decarboxylase gene
@nl
type
label
Quantitative analysis of histi ...... ions relevant to cheese making
@en
Quantitative analysis of histidine decarboxylase gene
@nl
prefLabel
Quantitative analysis of histi ...... ions relevant to cheese making
@en
Quantitative analysis of histidine decarboxylase gene
@nl
P2860
P50
P356
P1476
Quantitative analysis of histi ...... ions relevant to cheese making
@en
P2093
Federica La Gioia
Lucia Rizzotti
P2860
P304
P356
10.1128/AEM.02531-10
P407
P577
2011-03-04T00:00:00Z