Histamine production by bacilli bacteria, acetic bacteria and yeast isolated from fruit wines

LWT

Volumn 42, Issue 1, 2009, Pages 280-285

  Chang, Shu Chen ^a   Lin, Ching Wen ^b   Jiang, Chii Ming ^b   Chen, Hwi Chang ^c   Shih, Ming Kuei ^d   Chen, Yu Ywan ^e   Tsai, Yung Hsiang ^b  

^a TAJEN UNIVERSITY   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^c Ministry of Health and Welfare   (Taiwan)

^d NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

^e NATIONAL TAIWAN UNIVERSITY OF SPORT   (Taiwan)

Author keywords

Acetic bacteria; Bacilli bacteria; Biogenic amines; Histamine; Wine; Yeast

Indexed keywords

AMINES; AMINO ACIDS; BACILLI; BACTERIOLOGY; ETHANOL; FRUITS; POLYMERASE CHAIN REACTION; STRAIN; WINE;

ACETIC BACTERIA; BACILLUS BACTERIA; BIOGENIC AMINES; FRUIT WINES; HISTAMINES; RED WINE; REDUCING SUGARS; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS; WINE SAMPLE;

YEAST;

ACETOBACTER; ACETOBACTER PASTEURIANUS; ARTOCARPUS HETEROPHYLLUS; BACILLI (CLASS); BACILLUS (BACTERIUM); BACILLUS PUMILUS; BACILLUS SP.; BACTERIA (MICROORGANISMS); PRUNUS DOMESTICA; ZYGOASCUS HELLENICUS VAR. HELLENICUS;

EID: 52949130621     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.04.011     Document Type: Article

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