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187 related items for PubMed ID: 10972734

  • 1. Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages.
    Martuscelli M, Crudele MA, Gardini F, Suzzi G.
    Lett Appl Microbiol; 2000 Sep; 31(3):228-32. PubMed ID: 10972734
    [Abstract] [Full Text] [Related]

  • 2. 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 11; 65(1-2):113-23. PubMed ID: 11322694
    [Abstract] [Full Text] [Related]

  • 3. 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 02; 46(2):95-104. PubMed ID: 10728610
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  • 4. Biogenic amines in dry fermented sausages: a review.
    Suzzi G, Gardini F.
    Int J Food Microbiol; 2003 Nov 15; 88(1):41-54. PubMed ID: 14527784
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 63(11):1556-62. PubMed ID: 11079700
    [Abstract] [Full Text] [Related]

  • 6. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.
    Parente E, Martuscelli M, Gardini F, Grieco S, Crudele MA, Suzzi G.
    J Appl Microbiol; 2001 Jun 15; 90(6):882-91. PubMed ID: 11412318
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  • 7. Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters.
    Marty E, Bodenmann C, Buchs J, Hadorn R, Eugster-Meier E, Lacroix C, Meile L.
    Int J Food Microbiol; 2012 Oct 01; 159(2):74-83. PubMed ID: 23072691
    [Abstract] [Full Text] [Related]

  • 8. Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
    Latorre-Moratalla ML, Bover-Cid S, Talon R, Aymerich T, Garriga M, Zanardi E, Ianieri A, Fraqueza MJ, Elias M, Drosinos EH, Lauková A, Vidal-Carou MC.
    J Food Prot; 2010 Mar 01; 73(3):524-8. PubMed ID: 20202339
    [Abstract] [Full Text] [Related]

  • 9. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages.
    Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC.
    Int J Food Microbiol; 2001 Jun 15; 66(3):185-9. PubMed ID: 11428577
    [Abstract] [Full Text] [Related]

  • 10. Detection of Biogenic Amines and Tyramine-Producing Bacteria in Fermented Sausages from Switzerland.
    Anderegg J, Fischer M, DÜrig J, Die A, Lacroix C, Meile L.
    J Food Prot; 2020 Sep 01; 83(9):1512-1519. PubMed ID: 32338740
    [Abstract] [Full Text] [Related]

  • 11. Histamine and tyramine degradation by food fermenting microorganisms.
    Leuschner RG, Heidel M, Hammes WP.
    Int J Food Microbiol; 1998 Jan 06; 39(1-2):1-10. PubMed ID: 9562873
    [Abstract] [Full Text] [Related]

  • 12. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages.
    Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou MC.
    J Food Prot; 2000 Feb 06; 63(2):237-43. PubMed ID: 10678430
    [Abstract] [Full Text] [Related]

  • 13. Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products.
    Leggio A, Belsito EL, De Marco R, Di Gioia ML, Liguori A, Siciliano C, Spinella M.
    J Food Sci; 2012 Apr 06; 77(4):S170-5. PubMed ID: 22515254
    [Abstract] [Full Text] [Related]

  • 14. 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 06; 83(10):2544-2549. PubMed ID: 30252142
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  • 17. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC.
    J Food Prot; 2000 Nov 06; 63(11):1544-50. PubMed ID: 11079698
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  • 20. Levels of biogenic amines in retail market fermented meat products.
    Papavergou EJ, Savvaidis IN, Ambrosiadis IA.
    Food Chem; 2012 Dec 15; 135(4):2750-5. PubMed ID: 22980868
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