Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1778-1782

  Rabie, Mohamed A ^a,b   Siliha, Hassan ^a   El Saidy, Soher ^a   El Badawy, Ahmed A ^a   Malcata, F Xavier ^b,c  

^a ZAGAZIG UNIVERSITY   (Egypt)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c UNIVERSITY INSTITUTE OF MAIA   (Portugal)

Author keywords

Biogenic amines; Chemical safety; Fermented vegetables; Free amino acids; Lactic acid bacteria

Indexed keywords

BIOGENIC AMINES; CHEMICAL SAFETY; FERMENTED VEGETABLES; FREE AMINO ACIDS; LACTIC ACID BACTERIA;

AMINO ACIDS; BACTERIA; BACTERIOLOGY; BODY FLUIDS; FOOD STORAGE; LACTIC ACID; VEGETABLES;

AMINES;

ARGININE; ASPARTIC ACID; BIOGENIC AMINE; GLUTAMIC ACID; HISTAMINE; PUTRESCINE; TYRAMINE;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD STORAGE; INOCULATION; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; NONHUMAN; SAUERKRAUT; VEGETABLE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM;

EID: 80051781610     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.106     Document Type: Article

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