Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products

International Journal of Food Microbiology

Volumn 39, Issue 3, 1998, Pages 227-230

  Hortensia Silla Santos, M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amino acid decarboxylase activity; Fermented meat products; Microbiology

Indexed keywords

AGAR; AMINO ACID DECARBOXYLASE;

ARTICLE; BACTERIUM ISOLATION; ENTEROBACTER; ENTEROBACTER AEROGENES; ENTEROBACTERIACEAE; ENZYME ACTIVITY; ESCHERICHIA COLI; GRAM POSITIVE COCCI; HAFNIA ALVEI; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MEAT; MICROCOCCUS; MICROORGANISM; NONHUMAN; PSEUDOMONAS FLUORESCENS; SPAIN; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS;

AMINO ACIDS; BACTERIA; CARBOXY-LYASES; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FOOD MICROBIOLOGY; LACTOBACILLUS; MEAT PRODUCTS; MICROCOCCUS; PSEUDOMONAS FLUORESCENS; SPAIN; STAPHYLOCOCCUS;

EID: 0032539647     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00129-3     Document Type: Article

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