Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model

International Journal of Food Microbiology

Volumn 157, Issue 2, 2012, Pages 297-304

  Herrero Fresno, Ana ^a,b   Martínez, Noelia ^a   Sánchez Llana, Esther ^a   Díaz, María ^a   Fernández, María ^a   Martin, Maria Cruz ^a   Ladero, Victor ^a   Alvarez, Miguel A ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Biogenic amines; Cheese; Degradation; Histamine; Lactobacillus casei; Tyramine

Indexed keywords

BIOGENIC AMINE; CARBOXYLYASE; HISTAMINE; HISTIDINE; RNA 16S; TYRAMINE; TYROSINE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; CHEESEMAKING; CONTROLLED STUDY; DECARBOXYLATION; DNA EXTRACTION; ENZYME ACTIVITY; EXPERIMENTAL MODEL; GENE SEQUENCE; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; NONHUMAN; NUCLEOTIDE SEQUENCE; PLASMID; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RNA SEQUENCE;

BIOGENIC AMINES; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD MICROBIOLOGY; HISTAMINE; LACTOBACILLACEAE; LACTOBACILLUS; LACTOBACILLUS CASEI; RNA, RIBOSOMAL, 16S; TYRAMINE;

LACTOBACILLUS CASEI;

EID: 84862874769     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.06.002     Document Type: Article

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