Potential of wine-associated lactic acid bacteria to degrade biogenic amines

International Journal of Food Microbiology

Volumn 148, Issue 2, 2011, Pages 115-120

  García Ruiz, Almudena ^a   González Rompinelli, Eva M ^a   Bartolomé, Begoña ^a   Moreno Arribas, M Victoria ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Amine degradation; Biogenic amines; Lactic acid bacteria; Wine

Indexed keywords

ALCOHOL; AMINE OXIDASE (FLAVIN CONTAINING); BIOGENIC AMINE; HISTAMINE; POLYPHENOL; PUTRESCINE; TYRAMINE;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATION; CELL SUSPENSION; DEGRADATION; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS CASEI; NONHUMAN; PEDIOCOCCUS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WINE;

BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; FERMENTATION; FLAVONOIDS; HISTAMINE; LACTIC ACID; LACTOBACILLUS; PEDIOCOCCUS; PHENOLS; PUTRESCINE; SULFUR DIOXIDE; TYRAMINE; WINE;

LACTOBACILLUS; LACTOBACILLUS CASEI; PEDIOCOCCUS;

EID: 79959516435     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.05.009     Document Type: Article

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