The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

European Food Research and Technology

Volumn 230, Issue 6, 2010, Pages 875-884

  Gücükoǧlu, Ali ^a   Küplülü, Özlem ^b  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Biogenic amine; HPLC; Starter culture; Turkish fermented sausage

Indexed keywords

BIOGENIC AMINES; CONTROL GROUPS; DRY MATTERS; ENTEROBACTERIACEAE; ENTEROCOCCUS SPP; FERMENTED SAUSAGES; GROUP III; LACTIC ACID BACTERIA; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKE; PHENYLETHYLAMINES; RIPENING PERIODS; SPERMIDINE; STARTER CULTURES; TRYPTAMINES; TURKISHS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID; MEATS; ORGANIC ACIDS; STARTERS;

AMINES;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 77950540171     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1220-z     Document Type: Article

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