Biogenic amine formation and bacterial contribution in Natto products

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 2005-2011

  Kim, Bitna ^a   Byun, Bo Young ^a   Mah, Jae Hyung ^a  

^a Korea University   (South Korea)

Author keywords

Bacillus subtilis; Biogenic amines; Natto; Soybean products

Indexed keywords

BACILLUS SUBTILIS; BACTERIAL STRAINS; BIOGENIC AMINES; HUMAN HEALTH; NATTO; PHENYLETHYLAMINES; SOYBEAN PRODUCTS;

AMINES;

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TYRAMINE;

ARTICLE; BACILLUS SUBTILIS; BACTERIUM ISOLATE; FERMENTATION; MUSTARD; NATTO; NONHUMAN; SOYBEAN;

BACILLUS SUBTILIS; BIOGENIC AMINES; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; HUMANS; SOY FOODS;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 84865708745     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.091     Document Type: Article

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