Histamine and tyramine production by bacteria from meat products
- 1 September 1996
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 32 (1-2) , 199-207
- https://doi.org/10.1016/0168-1605(96)01104-x
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Production of histamine and tyramine by lactic acid bacteria isolated from vacuum‐packed sugar‐salted fishJournal of Applied Bacteriology, 1994
- Biogenic amines and their production by microorganisms in foodTrends in Food Science & Technology, 1994
- Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agarLetters in Applied Microbiology, 1993
- Contaminant lactic acid bacteria of dry sausages produce histamine and tyramineMeat Science, 1993
- Identification of Staphylococcus from French dry sausageLetters in Applied Microbiology, 1992
- A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meatJournal of Applied Bacteriology, 1991
- Lactic acid bacteria in meat fermentationFEMS Microbiology Letters, 1990
- Bacterial Histamine Production as a Function of Temperature and Time of IncubationJournal of Food Science, 1982
- Amines in foodsC R C Critical Reviews in Food Science and Nutrition, 1978
- TYRAMINE IN FERMENTED SAUSAGES: FACTORS AFFECTING FORMATION OF TYRAMINE AND TYROSINE DECARBOXYLASEJournal of Food Science, 1978