Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 143-150

  Peñas, Elena ^a   Frias, Juana ^a   Sidro, Beatriz ^a   Vidal Valverde, Concepción ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Biogenic amines; Microbial quality; Sauerkraut; Starter culture

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; SODIUM CHLORIDE; SPERMIDINE; SPERMINE; TYRAMINE;

ARTICLE; BACTERIAL COUNT; CABBAGE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD FREEZING; FOOD SAFETY; FOOD STORAGE; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MESOPHILIC BACTERIUM; MICROBIAL DIVERSITY; MICROBIAL POPULATION DYNAMICS; MICROBIAL VIABILITY; NONHUMAN; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; CAPITATA; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES;

EID: 77952584427     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.021     Document Type: Article

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