Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products

International Journal of Food Microbiology

Volumn 146, Issue 2, 2011, Pages 212-216

  Muñoz Atienza, Estefanía ^a   Landeta, Gerardo ^b   de las Rivas, Blanca ^b   Gómez Sala, Beatriz ^a   Muñoz, Rosario ^b   Hernández, Pablo E ^a   Cintas, Luis M ^a   Herranz, Carmen ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Biogenic amine; Enterococci; Fish; Fish probiotic; Lactic acid bacteria; Tyramine

Indexed keywords

BIOGENIC AMINE; HISTAMINE; PUTRESCINE; TYRAMINE; TYROSINE DECARBOXYLASE;

ARTICLE; CONTROLLED STUDY; DECARBOXYLATION; ENTEROCOCCUS FAECIUM; ENZYME ACTIVITY; FISH; FISH MEAT; GENETIC ANALYSIS; LACTIC ACID BACTERIUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; POLYMERASE CHAIN REACTION; THIN LAYER CHROMATOGRAPHY;

AMINO ACIDS; ANIMALS; BASE SEQUENCE; CARBOXY-LYASES; CHROMATOGRAPHY, THIN LAYER; FISHES; GENES, BACTERIAL; HISTAMINE; LACTOBACILLACEAE; MOLECULAR SEQUENCE DATA; MUTAGENESIS, INSERTIONAL; OPERON; PHENOTYPE; PROMOTER REGIONS, GENETIC; PUTRESCINE; SEAFOOD; SEQUENCE ANALYSIS, DNA; TYRAMINE; TYROSINE DECARBOXYLASE;

ENTEROCOCCUS FAECIUM;

EID: 79953118656     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.024     Document Type: Article

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