Histamine and other biogenic amines and histamine-forming bacteria in miso products

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 351-356

  Kung, Hsien Feng ^a   Tsai, Yung Hsiang ^a   Wei, Cheng I ^b  

^a TAJEN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF MARYLAND   (United States)

Author keywords

16S rDNA; Bacillus spp.; Histamine; Histamine forming bacteria; Miso products

Indexed keywords

BIOGENIC AMINE; HISTAMINE; HISTIDINE; RIBOSOME DNA; SODIUM CHLORIDE;

AEROBIC BACTERIUM; ARTICLE; BACILLUS; BACILLUS AMYLOLIQUEFACIENS; BACILLUS MEGATERIUM; BACILLUS SUBTILIS; BACTERIAL STRAIN; COLIFORM BACTERIUM; DNA SEQUENCE; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD AND DRUG ADMINISTRATION; FOOD INDUSTRY; GENE AMPLIFICATION; MARKET; MICROBIAL ACTIVITY; NUCLEOTIDE SEQUENCE; PH; PLATE COUNT; POLYMERASE CHAIN REACTION; SAMPLE; SOYBEAN; STAPHYLOCOCCUS; STATISTICAL ANALYSIS; TAIWAN; UNITED STATES;

BACILLUS SP.; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; STAPHYLOCOCCUS PASTEURI;

EID: 33747058509     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.12.057     Document Type: Article

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