Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Tabanelli, Giulia ^a   Torriani, Sandra ^b   Rossi, Franca ^b   Rizzotti, Lucia ^b   Gardini, Fausto ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

Author keywords

Histamine; NaCl; PH; Streptococcus thermophilus; Temperature

Indexed keywords

BACTERIAL PROTEIN; HISTAMINE; HISTIDINE DECARBOXYLASE; LACTOSE; SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DAIRY PRODUCT; ENZYME STABILITY; ENZYMOLOGY; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; KINETICS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OSMOLARITY; PASTEURIZATION; PH; PHYSICAL CHEMISTRY; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE;

BACTERIAL PROTEINS; COLONY COUNT, MICROBIAL; DAIRY PRODUCTS; ENZYME STABILITY; FOOD CONTAMINATION; HISTAMINE; HISTIDINE DECARBOXYLASE; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOSE; MICROBIAL VIABILITY; OSMOLAR CONCENTRATION; PASTEURIZATION; PHYSICOCHEMICAL PHENOMENA; SODIUM CHLORIDE; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE;

STREPTOCOCCUS THERMOPHILUS;

EID: 84859938486     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02628.x     Document Type: Article

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