Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening

International Journal of Food Microbiology

Volumn 44, Issue 1-2, 1998, Pages 15-20

  Leuschner, Renata G K ^a   Kurihara, Rima ^a   Hammes, Walter P ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Biogenic amines; Cheese; Lactobacilli; Proteolysis

Indexed keywords

AMINO ACID DECARBOXYLASE; BIOGENIC AMINE; HISTAMINE; PROTEINASE; PUTRESCINE; TYRAMINE;

ARTICLE; CHEESE; CONTROLLED STUDY; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; MILK; NONHUMAN; PROTEIN DEGRADATION;

AMINO ACIDS; BIOGENIC AMINES; CHEESE; DECARBOXYLATION; ENDOPEPTIDASES; LACTOBACILLUS;

LACTOBACILLUS BREVIS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS SP.;

EID: 0031764614     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00118-4     Document Type: Article

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