qPCR for quantitative detection of tyramine-producing bacteria in dairy products

Food Research International

Volumn 43, Issue 1, 2010, Pages 289-295

  Ladero, Victor ^a   Martínez, Noelia ^a   Martín, María Cruz ^a   Fernández, María ^a   Alvarez, Miguel A ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Biogenic amines; Cheese; qPCR; RP HPLC; Tyramine

Indexed keywords

BIOGENIC AMINES; BIOLOGICAL FUNCTIONS; LINEAR RELATIONSHIPS; LIVING ORGANISMS; NITROGENOUS COMPOUNDS; PASTEURISATION; PCR REACTIONS; QUANTITATIVE DETECTION; REAL-TIME QUANTITATIVE PCR; RIPENING PERIODS; RP-HPLC; SMALL CONCENTRATION; TECHNOLOGICAL CONDITIONS; THRESHOLD LIMITS;

AMINATION; BACTERIA; BACTERIOLOGY; BIOLOGY; DAIRY PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUCLEIC ACIDS;

AMINES;

BACTERIA (MICROORGANISMS);

EID: 72149116418     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.10.007     Document Type: Article

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