Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages

European Food Research and Technology

Volumn 235, Issue 3, 2012, Pages 527-535

  Mokhtar, Sayed ^a   Mostafa, Gamal ^a   Taha, Refat ^a   Eldeep, Gehad Sallah Saeed ^b  

^a SUEZ CANAL UNIVERSITY   (Egypt)

^b University of Suez Canal   (Egypt)

Author keywords

Biogenic amine; Critical control point; Hazard analysis; Sausage; Starter culture

Indexed keywords

BIOGENIC AMINES; CRITICAL CONTROL POINTS; HAZARD ANALYSIS; SAUSAGE; STARTER CULTURES;

BACTERIA; FERMENTATION; LACTIC ACID; MEATS; STARTERS;

AMINES;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM SP.; ENTEROBACTERIACEAE; LACTOBACILLUS PLANTARUM; PSEUDOMONAS;

EID: 84865635141     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1777-9     Document Type: Article

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