135 related articles for article (PubMed ID: 10340672)
1. Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus).
Hernández-Herrero MM; Roig-Sagués AX; Rodríguez-Jerez JJ; Mora-Ventura MT
J Food Prot; 1999 May; 62(5):509-14. PubMed ID: 10340672
[TBL] [Abstract][Full Text] [Related]
2. Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?
Aponte M; Blaiotta G; Francesca N; Moschetti G
Lett Appl Microbiol; 2010 Dec; 51(6):697-703. PubMed ID: 21054448
[TBL] [Abstract][Full Text] [Related]
3. [The role of halophilic bacteria in decarboxylation of histidine in salted fish].
Peconek J; Szczawiński J; Fonberg-Broczek M; Sawilska-Rautenstrauch D; Windyga B
Rocz Panstw Zakl Hig; 1997; 48(2):139-43. PubMed ID: 9381076
[TBL] [Abstract][Full Text] [Related]
4. Evolution of histidine decarboxylase bacterial groups during the ripening of Spanish semi-preserved anchovies.
Rodriguez-Jerez JJ; Lopez-Sabater EI; Roig-Sagues AX; Mora-Ventura MT
Zentralbl Veterinarmed B; 1993 Oct; 40(8):533-43. PubMed ID: 8122442
[TBL] [Abstract][Full Text] [Related]
5. Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production.
Perez S; Czerner M; Patat ML; Zaritzky NE; Murialdo SE; Yeannes MI
Int J Food Microbiol; 2018 Dec; 286():179-189. PubMed ID: 30179784
[TBL] [Abstract][Full Text] [Related]
6. New insights into halophilic prokaryotes isolated from salting-ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains.
Perez S; Murialdo SE; Ameztoy IM; Zaritzky NE; Yeannes MI
Extremophiles; 2020 Sep; 24(5):787-796. PubMed ID: 32743715
[TBL] [Abstract][Full Text] [Related]
7. Histamine Formation in a Dry Salted Twaite Shad ( Alosa fallax lacustris ) Product.
Vasconi M; Bellagamba F; Bernardi C; Martino PA; Moretti VM
J Food Prot; 2017 Jan; 80(1):127-135. PubMed ID: 28221888
[TBL] [Abstract][Full Text] [Related]
8. Cloning and sequencing of the histidine decarboxylase genes of gram-negative, histamine-producing bacteria and their application in detection and identification of these organisms in fish.
Takahashi H; Kimura B; Yoshikawa M; Fujii T
Appl Environ Microbiol; 2003 May; 69(5):2568-79. PubMed ID: 12732523
[TBL] [Abstract][Full Text] [Related]
9. Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce.
Kimura B; Konagaya Y; Fujii T
Int J Food Microbiol; 2001 Oct; 70(1-2):71-7. PubMed ID: 11759764
[TBL] [Abstract][Full Text] [Related]
10. Bacteriological Quality of Tuna Fish ( Thunnus thynnus ) Destined for Canning: Effect of Tuna Handling on Presence of Histidine Decarboxylase Bacteria and Histamine Level.
López-Sabater EI; Rodríguez-Jerez JJ; Roig-Sagués AX; Teresa Mora-Ventura MA
J Food Prot; 1994 Apr; 57(4):318-323. PubMed ID: 31113133
[TBL] [Abstract][Full Text] [Related]
11. Prevalence of Histamine-Forming Bacteria in Two Kinds of Salted Fish at Town Markets of Guangdong Province of South China.
Tao Z; Wu X; Liu W; Takahashi H; Xie S; Ohshima C; He Q
J Food Prot; 2022 Jun; 85(6):956-960. PubMed ID: 35202455
[TBL] [Abstract][Full Text] [Related]
12. Development of a real-time PCR assay with an internal amplification control for detection of Gram-negative histamine-producing bacteria in fish.
Bjornsdottir-Butler K; Jones JL; Benner R; Burkhardt W
Food Microbiol; 2011 May; 28(3):356-63. PubMed ID: 21356438
[TBL] [Abstract][Full Text] [Related]
13. Survival of Staphylococcus aureus and Salmonella enteritidis on salted sardines (Sardina pilchardus) during ripening.
Arkoudelos JS; Samaras FJ; Tassou CC
J Food Prot; 2003 Aug; 66(8):1479-81. PubMed ID: 12929841
[TBL] [Abstract][Full Text] [Related]
14. Detection of gram-negative histamine-producing bacteria in fish: a comparative study.
Bjornsdottir K; Bolton GE; McClellan-Green PD; Jaykus LA; Green DP
J Food Prot; 2009 Sep; 72(9):1987-91. PubMed ID: 19777904
[TBL] [Abstract][Full Text] [Related]
15. Molecular cloning and functional characterization of a histidine decarboxylase from Staphylococcus capitis.
de las Rivas B; Rodríguez H; Carrascosa AV; Muñoz R
J Appl Microbiol; 2008 Jan; 104(1):194-203. PubMed ID: 17887985
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of PCR-single-strand conformational polymorphism analysis for identification of gram-negative histamine-producing bacteria isolated from fish.
Takahashi H; Sato M; Kimura B; Ishikawa T; Fujii T
J Food Prot; 2007 May; 70(5):1200-5. PubMed ID: 17536680
[TBL] [Abstract][Full Text] [Related]
17. Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus).
Pons-Sánchez-Cascado S; Veciana-Nogués MT; Bover-Cid S; Mariné-Font A; Vidal-Carou MC
J Food Prot; 2005 Aug; 68(8):1683-9. PubMed ID: 21132979
[TBL] [Abstract][Full Text] [Related]
18. Histidine, Lysine and Ornithine Decarboxylase Bacteria in Spanish Salted Semi-preserved Anchovies.
Rodriguez-Jerez JJ; Mora-Ventura MT; Lopez-Sabater EI; Hernandez-Herrero M
J Food Prot; 1994 Sep; 57(9):784-787. PubMed ID: 31121803
[TBL] [Abstract][Full Text] [Related]
19. Growth and histamine formation of Morganella morganii in determining the safety and quality of inoculated and uninoculated bluefish (Pomatomus saltatrix).
Lorca TA; Gingerich TM; Pierson MD; Flick GJ; Hackney CR; Sumner SS
J Food Prot; 2001 Dec; 64(12):2015-9. PubMed ID: 11770632
[TBL] [Abstract][Full Text] [Related]
20. Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna.
Allen DG; Green DP; Bolton GE; Jaykus LA; Cope WG
J Food Prot; 2005 Aug; 68(8):1676-82. PubMed ID: 21132978
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
