Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 269-277

  Bover Cid, Sara ^a,b   Miguélez Arrizado, M Jesús ^a   Becker, Biserka ^c   Holzapfel, Wilhelm H ^c   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Decarboxylase; Lactic acid bacteria; Phenylethylamine; Putrescine; Tyramine

Indexed keywords

AMINO ACID; BIOGENIC AMINE; CADAVERINE; CARBOXYLYASE; GLUCOSE; OXYGEN; PHENETHYLAMINE DERIVATIVE; PUTRESCINE; TYRAMINE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; SWINE;

AMINO ACIDS; ANIMALS; BIOGENIC AMINES; CADAVERINE; CARBOXY-LYASES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; GLUCOSE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MEAT PRODUCTS; OXYGEN; PHENETHYLAMINES; PUTRESCINE; SWINE; TYRAMINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS;

EID: 38349060852     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.10.013     Document Type: Article

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