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Journal Abstract Search

148 related items for PubMed ID: 23298547

  • 1. 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; 80(1):122-7. PubMed ID: 23298547
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  • 2. The capacity of Enterobacteriaceae species to produce biogenic amines in cheese.
    Marino M, Maifreni M, Moret S, Rondinini G.
    Lett Appl Microbiol; 2000 Aug; 31(2):169-73. PubMed ID: 10972722
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  • 3. Biogenic amine-forming microbial communities in cheese.
    Burdychova R, Komprda T.
    FEMS Microbiol Lett; 2007 Nov; 276(2):149-55. PubMed ID: 17956420
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  • 4. 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; 73(2):385-9. PubMed ID: 20132689
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  • 5. Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
    Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC.
    Food Microbiol; 2012 May; 30(1):74-82. PubMed ID: 22265286
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  • 7. 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; 27(7):880-8. PubMed ID: 20688229
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  • 8. 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
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  • 11. Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).
    Chaves-López C, De Angelis M, Martuscelli M, Serio A, Paparella A, Suzzi G.
    J Appl Microbiol; 2006 Aug; 101(2):353-60. PubMed ID: 16882142
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  • 13. 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
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  • 14. Formation of biogenic amines in a typical semihard Italian cheese.
    Innocente N, D'Agostin P.
    J Food Prot; 2002 Sep 01; 65(9):1498-501. PubMed ID: 12233866
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  • 15. Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses.
    Coton M, Delbés-Paus C, Irlinger F, Desmasures N, Le Fleche A, Stahl V, Montel MC, Coton E.
    Food Microbiol; 2012 Feb 01; 29(1):88-98. PubMed ID: 22029922
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  • 18. Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening.
    Leuschner RG, Kurihara R, Hammes WP.
    Int J Food Microbiol; 1998 Oct 20; 44(1-2):15-20. PubMed ID: 9849780
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  • 19. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking.
    Costantini A, Vaudano E, Del Prete V, Danei M, Garcia-Moruno E.
    J Agric Food Chem; 2009 Nov 25; 57(22):10664-9. PubMed ID: 19919115
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  • 20. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms.
    Fernández M, Linares DM, Del Río B, Ladero V, Alvarez MA.
    J Dairy Res; 2007 Aug 25; 74(3):276-82. PubMed ID: 17466118
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