Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 574-579

  Lin, Chung Saint ^a   Liu, Fang Ling ^b   Lee, Yi Chen ^b   Hwang, Chiu Chu ^c   Tsai, Yung Hsiang ^b  

^a YUANPEI UNIVERSITY   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^c NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Bacillus megaterium; Halotolerant histamine forming bacteria; Histamine; Salted seafood products

Indexed keywords

BACILLUS MEGATERIUM; BACTERIAL STRAINS; BIOGENIC AMINES; HALOTOLERANT; HALOTOLERANT BACTERIA; HISTAMINE; L-HISTIDINE; MEGATERIUM; NACL CONCENTRATION; SEAFOOD PRODUCTS; US FOOD AND DRUG ADMINISTRATION;

AMINES; AMINO ACIDS; BACILLI; BACTERIOLOGY; MEATS; SODIUM CHLORIDE;

FISH PRODUCTS;

BIOGENIC AMINE; HISTAMINE;

ARTICLE; BACILLUS MEGATERIUM; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; FOOD SAFETY; HALOPHILE; NONHUMAN; NUCLEOTIDE SEQUENCE; SEA FOOD; TAIWAN;

BACILLUS MEGATERIUM; BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); MOLLUSCA;

EID: 80054880878     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.027     Document Type: Article

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