Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages

Italian Journal of Animal Science

Volumn 6, Issue SUPPL. 1, 2007, Pages 688-690

  Guerrini, Simona ^a   Mangani, S ^a   Franci, O ^a   Vincenzini, M ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Biogenic amines; Dry fermented sausages

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS;

EID: 34250881009     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2007.1s.688     Document Type: Conference Paper

References (4)

1. Bover-Cid, S., Holzapfel, W. H., 1999. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53: 33-41.
2. Bover-Cid, S., Izquierdo-Pulido, M., Vidal-Carou, M.C., 2001. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar. Meat Science 57: 215-221.
3. Guerrini, S., Mangani, S., Granchi, L., Vincenzini, M., 2002. Biogenic amine production by Oenococcus oeni. Curr. Microbiol. 44: 374-378.
4. ten Brink B., Damink C., Joosten H. M. L. J., Huis in't Veld J. H. J. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11:73-84.