Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages

International Journal of Food Microbiology

Volumn 66, Issue 3, 2001, Pages 185-189

  Bover Cid, Sara ^a   Hugas, Marta ^b   Izquierdo Pulido, Maria ^a   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

Author keywords

Amino acid decarboxylase; Biogenic amines; Enterobacteria; Fermented sausages; Lactic acid bacteria

Indexed keywords

AMINO ACID DECARBOXYLASE; BIOGENIC AMINE; CADAVERINE; DIAMINE; HISTAMINE; MONOAMINE; PHENETHYLAMINE; PHTHALALDEHYDE; PUTRESCINE; TRYPTAMINE; TYRAMINE;

ARTICLE; BACTERIUM ISOLATION; COAGULASE NEGATIVE STAPHYLOCOCCUS; CONTROLLED STUDY; DERIVATIZATION; ENTEROBACTERIACEAE; ENZYME ACTIVITY; FERMENTED PRODUCT; ION PAIR CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; MEAT; NONHUMAN; STRAIN DIFFERENCE;

ANIMALS; AROMATIC-L-AMINO-ACID DECARBOXYLASES; BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ENTEROBACTERIACEAE; FERMENTATION; LACTOBACILLUS; MEAT PRODUCTS; SPAIN; STAPHYLOCOCCUS; SWINE; TYRAMINE;

ENTEROBACTERIA; ENTEROBACTERIACEAE; LACTOBACILLUS CURVATUS; STAPHYLOCOCCI;

EID: 0035877096     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00526-2     Document Type: Article

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