574 related articles for article (PubMed ID: 30884638)
1. Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham.
Santiyanont P; Chantarasakha K; Tepkasikul P; Srimarut Y; Mhuantong W; Tangphatsornruang S; Zo YG; Chokesajjawatee N
Food Res Int; 2019 May; 119():110-118. PubMed ID: 30884638
[TBL] [Abstract][Full Text] [Related]
2. Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage.
Pringsulaka O; Patarasinpaiboon N; Suwannasai N; Atthakor W; Rangsiruji A
Food Microbiol; 2011 May; 28(3):518-25. PubMed ID: 21356460
[TBL] [Abstract][Full Text] [Related]
3. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
[TBL] [Abstract][Full Text] [Related]
4. Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile.
Alfaia CM; Gouveia IM; Fernandes MH; Fernandes MJ; Semedo-Lemsaddek T; Barreto AS; Fraqueza MJ
J Food Sci; 2018 Oct; 83(10):2544-2549. PubMed ID: 30252142
[TBL] [Abstract][Full Text] [Related]
5. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546.
Tosukhowong A; Visessanguan W; Pumpuang L; Tepkasikul P; Panya A; Valyasevi R
Food Chem; 2011 Dec; 129(3):846-53. PubMed ID: 25212308
[TBL] [Abstract][Full Text] [Related]
6. Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8.
Ratanaburee A; Kantachote D; Charernjiratrakul W; Sukhoom A
Int J Food Microbiol; 2013 Oct; 167(2):170-6. PubMed ID: 24135673
[TBL] [Abstract][Full Text] [Related]
7. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
Wójciak KM; Solska E
Acta Sci Pol Technol Aliment; 2016; 15(2):191-200. PubMed ID: 28071009
[TBL] [Abstract][Full Text] [Related]
8. Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu).
Liu J; Lin C; Zhang W; Yang Q; Meng J; He L; Deng L; Zeng X
Food Chem; 2021 Oct; 358():129863. PubMed ID: 33940298
[TBL] [Abstract][Full Text] [Related]
9. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
Boyaci Gunduz CP; Gaglio R; Franciosi E; Settanni L; Erten H
Food Microbiol; 2020 Oct; 91():103490. PubMed ID: 32539978
[TBL] [Abstract][Full Text] [Related]
10. Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines.
Guarcello R; De Angelis M; Settanni L; Formiglio S; Gaglio R; Minervini F; Moschetti G; Gobbetti M
Appl Environ Microbiol; 2016 Dec; 82(23):6870-6880. PubMed ID: 27637883
[TBL] [Abstract][Full Text] [Related]
11. Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties.
Pakwan C; Chitov T; Chantawannakul P; Manasam M; Bovonsombut S; Disayathanoowat T
PLoS One; 2020; 15(11):e0242560. PubMed ID: 33206720
[TBL] [Abstract][Full Text] [Related]
12. Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage.
Luxananil P; Promchai R; Wanasen S; Kamdee S; Thepkasikul P; Plengvidhya V; Visessanguan W; Valyasevi R
Int J Food Microbiol; 2009 Feb; 129(3):312-5. PubMed ID: 19157611
[TBL] [Abstract][Full Text] [Related]
13. Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean.
Chen YH; Liu XW; Huang JL; Baloch S; Xu X; Pei XF
Food Res Int; 2019 Feb; 116():1289-1297. PubMed ID: 30716918
[TBL] [Abstract][Full Text] [Related]
14. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
Int J Food Microbiol; 1999 Feb; 46(2):95-104. PubMed ID: 10728610
[TBL] [Abstract][Full Text] [Related]
15. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
Int J Food Microbiol; 2001 Apr; 65(1-2):113-23. PubMed ID: 11322694
[TBL] [Abstract][Full Text] [Related]
16. Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China.
Zhang C; Zhang J; Liu D
Int J Food Microbiol; 2021 Jun; 347():109199. PubMed ID: 33878643
[TBL] [Abstract][Full Text] [Related]
17. Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu.
Gu J; Liu T; Hou J; Pan L; Sadiq FA; Yuan L; Yang H; He G
Food Res Int; 2018 Sep; 111():689-698. PubMed ID: 30007734
[TBL] [Abstract][Full Text] [Related]
18. Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production.
Jaichumjai P; Valyasevi R; Assavanig A; Kurdi P
Food Microbiol; 2010 Sep; 27(6):741-8. PubMed ID: 20630315
[TBL] [Abstract][Full Text] [Related]
19. Mixed starter cultures to control biogenic amine production in dry fermented sausages.
Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
J Food Prot; 2000 Nov; 63(11):1556-62. PubMed ID: 11079700
[TBL] [Abstract][Full Text] [Related]
20. Incidence of Staphylococcus aureus and associated risk factors in Nham, a Thai fermented pork product.
Chokesajjawatee N; Pornaem S; Zo YG; Kamdee S; Luxananil P; Wanasen S; Valyasevi R
Food Microbiol; 2009 Aug; 26(5):547-51. PubMed ID: 19465253
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
