Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy

International Journal of Food Microbiology

Volumn 127, Issue 3, 2008, Pages 209-214

  Mah, Jae Hyung ^a   Chang, Young Hyo ^b   Hwang, Han Joon ^a  

^a Korea University   (South Korea)

^b Korea Research Institute of Bioscience and Biotechnology (KRIBB)   (South Korea)

Author keywords

Jeotgal; Paenibacillus tyraminigenes sp. nov.; Traditional Korean salted and fermented anchovy; Tyramine

Indexed keywords

AMINE; CADAVERINE; HISTAMINE; HISTIDINE; ORNITHINE; PUTRESCINE; TYRAMINE; TYROSINE;

AGAR DIFFUSION; AMES TEST; ANCHOVY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CHEMOTAXONOMY; CONTROLLED STUDY; FERMENTED PRODUCT; MUTAGENICITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PAENIBACILLUS; PAENIBACILLUS TYRAMINIGENES; PHENOTYPE; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; ANTIMUTAGENIC AGENTS; BACILLUS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD MICROBIOLOGY; KOREA; PHYLOGENY; SEAFOOD; TYRAMINE; TYROSINE;

BACTERIA (MICROORGANISMS); ENGRAULIDAE; ENGRAULIS JAPONICUS; PAENIBACILLUS; POSIBACTERIA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 52949119514     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.07.002     Document Type: Article

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