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411 related items for PubMed ID: 21382674

  • 1. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms.
    Nowak A, Czyzowska A.
    Meat Sci; 2011 Jul; 88(3):571-4. PubMed ID: 21382674
    [Abstract] [Full Text] [Related]

  • 2. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
    Curiel JA, Ruiz-Capillas C, de Las Rivas B, Carrascosa AV, Jiménez-Colmenero F, Muñoz R.
    Meat Sci; 2011 Jul; 88(3):368-73. PubMed ID: 21316866
    [Abstract] [Full Text] [Related]

  • 3. 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; 90(6):882-91. PubMed ID: 11412318
    [Abstract] [Full Text] [Related]

  • 4. Production of biogenic amines "in vitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages.
    Lorenzo JM, Cachaldora A, Fonseca S, Gómez M, Franco I, Carballo J.
    Meat Sci; 2010 Nov; 86(3):684-91. PubMed ID: 20673614
    [Abstract] [Full Text] [Related]

  • 5. Improved screening procedure for biogenic amine production by lactic acid bacteria.
    Bover-Cid S, Holzapfel WH.
    Int J Food Microbiol; 1999 Dec 01; 53(1):33-41. PubMed ID: 10598112
    [Abstract] [Full Text] [Related]

  • 6. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
    Cid SB, Miguélez-Arrizado MJ, Becker B, Holzapfel WH, Vidal-Carou MC.
    Food Microbiol; 2008 Apr 01; 25(2):269-77. PubMed ID: 18206769
    [Abstract] [Full Text] [Related]

  • 7. Development of biogenic amines during the ripening of Italian dry sausages.
    Anastasio A, Draisci R, Pepe T, Mercogliano R, Quadri FD, Luppi G, Cortesi ML.
    J Food Prot; 2010 Jan 01; 73(1):114-8. PubMed ID: 20051213
    [Abstract] [Full Text] [Related]

  • 8. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine.
    Moreno-Arribas MV, Polo MC, Jorganes F, Muñoz R.
    Int J Food Microbiol; 2003 Jul 15; 84(1):117-23. PubMed ID: 12781962
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. The prevalence and some metabolic traits of Brochothrix thermosphacta in meat and meat products packaged in different ways.
    Nowak A, Rygala A, Oltuszak-Walczak E, Walczak P.
    J Sci Food Agric; 2012 Apr 15; 92(6):1304-10. PubMed ID: 22083437
    [Abstract] [Full Text] [Related]

  • 11. Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures.
    Edwards RA, Dainty RH, Hibbard CM, Ramantanis SV.
    J Appl Bacteriol; 1987 Nov 15; 63(5):427-34. PubMed ID: 3440765
    [Abstract] [Full Text] [Related]

  • 12. Biogenic amine production in grass, maize and total mixed ration silages inoculated with Lactobacillus casei or Lactobacillus buchneri.
    Nishino N, Hattori H, Wada H, Touno E.
    J Appl Microbiol; 2007 Aug 15; 103(2):325-32. PubMed ID: 17650192
    [Abstract] [Full Text] [Related]

  • 13. PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine, and cadaverine.
    de las Rivas B, Marcobal A, Carrascosa AV, Muñoz R.
    J Food Prot; 2006 Oct 15; 69(10):2509-14. PubMed ID: 17066936
    [Abstract] [Full Text] [Related]

  • 14. Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system.
    Freiding S, Gutsche KA, Ehrmann MA, Vogel RF.
    Syst Appl Microbiol; 2011 Jul 15; 34(5):311-20. PubMed ID: 21570226
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Histamine, cadaverine, and putrescine produced in vitro by enterobacteriaceae and pseudomonadaceae isolated from spinach.
    Lavizzari T, Breccia M, Bover-Cid S, Vidal-Carou MC, Veciana-Nogués MT.
    J Food Prot; 2010 Feb 15; 73(2):385-9. PubMed ID: 20132689
    [Abstract] [Full Text] [Related]

  • 17. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening.
    Bover-Cid S, Torriani S, Gatto V, Tofalo R, Suzzi G, Belletti N, Gardini F.
    J Appl Microbiol; 2009 Apr 15; 106(4):1397-407. PubMed ID: 19239554
    [Abstract] [Full Text] [Related]

  • 18. Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity.
    Maifreni M, Frigo F, Bartolomeoli I, Innocente N, Biasutti M, Marino M.
    J Dairy Res; 2013 Feb 15; 80(1):122-7. PubMed ID: 23298547
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
    Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.
    Food Microbiol; 2010 Oct 11; 27(7):880-8. PubMed ID: 20688229
    [Abstract] [Full Text] [Related]

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