Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration

Meat Science

Volumn 88, Issue 3, 2011, Pages 368-373

  Curiel, J A ^a   Ruiz Capillas, C ^a   Rivas, B de las ^a   Carrascosa, A V ^a,b   Jimenez Colmenero F ^a   Munoz R ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Cadaverine; Fresh pork sausage; Packaging atmosphere; Putrescine; Refrigeration storage; Tyramine

Indexed keywords

AGMATINE; BACTERIAL STRAINS; BIOGENIC AMINES; CADAVERINE; DECARBOXYLASES; ENTEROBACTER AEROGENES; ENTEROBACTERIA; FRESH PORK; FRESH PORK SAUSAGE; IN-VITRO; INTERMEDIA; ION-EXCHANGE CHROMATOGRAPHY; LACTIC ACID BACTERIA; PUTRESCINE; RELATIVE ABUNDANCE; SERRATIA; TYRAMINE;

AMINATION; AMINO ACIDS; ARGON; BACTERIOLOGY; BODY FLUIDS; CHROMATOGRAPHY; GENES; ION EXCHANGE; LACTIC ACID; MEATS; REFRIGERATION; VACUUM;

AMINES;

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; ENTEROBACTER AEROGENES; ENTEROBACTERIACEAE; KLUYVERA; KLUYVERA INTERMEDIA; OBESUMBACTERIUM PROTEUS; PROTEUS (ENTEROBACTERIA); PROVIDENCIA; SERRATIA; SERRATIA FICARIA; SERRATIA GRIMESII; YERSINIA; YERSINIA KRISTENSENII;

ARGON; BIOGENIC AMINE; CADAVERINE; NITROGEN; PUTRESCINE; TYRAMINE;

ANIMAL; ARTICLE; CHEMISTRY; CLASSIFICATION; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; MOLECULAR TYPING; SPAIN; SWINE; VACUUM;

ANIMALS; ARGON; BIOGENIC AMINES; CADAVERINE; ENTEROBACTERIACEAE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; LACTOBACILLACEAE; MEAT PRODUCTS; MICROBIAL VIABILITY; MOLECULAR TYPING; NITROGEN; PUTRESCINE; REFRIGERATION; SPAIN; SUS SCROFA; TYRAMINE; VACUUM;

EID: 79952814421     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.011     Document Type: Article

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