Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar
Open Access
- 1 July 1993
- journal article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 17 (1) , 40-43
- https://doi.org/10.1111/j.1472-765x.1993.tb01431.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Comparison of Four Agar Media for Detection of Histamine-Producing Bacteria in TunaJournal of Food Protection, 1989
- Detection, Growth, and Amine-Producing Capacity of Lactobacilli in CheeseApplied and Environmental Microbiology, 1989
- Factors Affecting Amine Production by a Selected Strain of Lactobacillus bulgaricusJournal of Food Science, 1989
- deMan, Rogosa and Sharpe agar with sorbic acid (MRS-S agar)International Journal of Food Microbiology, 1987
- Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperaturesJournal of Applied Bacteriology, 1987
- Differential plating medium for quantitative detection of histamine-producing bacteriaApplied and Environmental Microbiology, 1981
- DISTRIBUTION OF AMINO ACID DECARBOXYLASES IN ENTEROBACTERIACEAE1Acta Pathologica Microbiologica Scandinavica, 1954
- 515. Cheddar-cheese flavour and its relation to tyramine production by lactic acid bacteriaJournal of Dairy Research, 1953