Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria

Food Chemistry

Volumn 98, Issue 1, 2006, Pages 64-70

  Tsai, Yung Hsiang ^a   Lin, Chueh Yueh ^a   Chien, Liang Tan ^b   Lee, Tsong Ming ^a   Wei, Cheng I ^c   Hwang, Deng Fwu ^d  

^a TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

^b MINISTRY OF ECONOMIC AFFAIRS   (Taiwan)

^c OKLAHOMA STATE UNIVERSITY   (United States)

^d NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Bacillus spp.; Fermented fish products; Histamine; Histamine forming bacteria

Indexed keywords

BIOGENIC AMINE; HISTAMINE; HISTIDINE; NITROGEN; SODIUM CHLORIDE; TRIMETHYLAMINE;

ARTICLE; BACILLUS COAGULANS; BACILLUS MEGATERIUM; FERMENTED PRODUCT; FOOD AND DRUG ADMINISTRATION; ISOLATION PROCEDURE; PH; PLATE COUNT; SEA FOOD; TAIWAN;

BACILLUS COAGULANS; BACILLUS MEGATERIUM; DECAPODA (CRUSTACEA);

EID: 33644917980     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.04.036     Document Type: Article

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