Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 569-574

  Kuda, Takashi ^a   Izawa, Yukino ^a   Ishii, Saeko ^a   Takahashi, Hajime ^a   Torido, Yuko ^a   Kimura, Bon ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Histamine; Salted and fermented fish; Tetragenococcus

Indexed keywords

DECARBOXYLASES; HISTAMINE; LIVE CELL; RICE BRANS; SALTED AND FERMENTED FISH; TETRAGENOCOCCUS;

AMINO ACIDS; FISH PRODUCTS; HEALTH; SODIUM CHLORIDE; STRAIN;

FISH;

HISTAMINE; HISTIDINE;

ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTED PRODUCT; FISH; FOOD SAFETY; LACTOCOCCUS; MICROFLORA; NONHUMAN; SARDINE; STAPHYLOCOCCUS; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; YEAST;

LACTOCOCCUS; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS;

EID: 81155160989     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.074     Document Type: Article

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