Histamine formation by histamine-forming bacteria and yeast in mustard pickle products in Taiwan

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 579-585

  Kung, Hsien Feng ^a   Lee, Yiing Horng ^b   Teng, Der Feng ^c   Hsieh, Pao Chuan ^c   Wei, Cheng I ^d   Tsai, Yung Hsiang ^a  

^a TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

^b FISHERIES RESEARCH INSTITUTE   (Taiwan)

^c NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^d UNIVERSITY OF MARYLAND   (United States)

Author keywords

Candida; Histamine; Histamine forming bacteria; Mustard pickle; Staphylococcus

Indexed keywords

HISTAMINE;

ACIDITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM; CANDIDA GLABRATA; CANDIDA RUGOSA; COLIFORM BACTERIUM; ENTEROBACTER CLOACAE; ESCHERICHIA COLI; FOOD; FOOD CONTROL; FOOD QUALITY; HISTAMINE FORMING BACTERIA; MARKET; MUSTARD PICKLE; PH; PLATE COUNT; SOYBEAN; STAPHYLOCOCCUS; STAPHYLOCOCCUS CAPITIS; STAPHYLOCOCCUS PASTEURI; TAIWAN; TITRIMETRY; YEAST;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA GLABRATA; CANDIDA RUGOSA; ENTEROBACTER CLOACAE; ESCHERICHIA COLI; GLYCINE MAX; STAPHYLOCOCCUS; STAPHYLOCOCCUS CAPITIS; STAPHYLOCOCCUS PASTEURI;

EID: 33646504676     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.025     Document Type: Article

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