Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Food Chemistry

Volumn 194, Issue , 2016, Pages 68-75

  Flasarová, Radka ^a   Pachlová, Vendula ^a   Buňková, Leona ^a   Menšíková, Anna ^a   Georgová, Nikola ^a   Dráb, Vladimír ^b   Buňka, František ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b Dairy Research Institute   (Czech Republic)

Author keywords

Chemical compounds studied in this article Tyramine (PubChem CID: 5610); Putrescine (PubChem CID: 1045)

Indexed keywords

CHEESES; CHEMICAL COMPOUNDS; STRAIN;

BIOGENIC AMINES; CONTROL SAMPLES; CULTURE COLLECTION; FREE AMINO ACIDS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; MICROBIOLOGICAL CHARACTERISTICS; PUBCHEM; RIPENING PERIODS;

AMINES;

AMINO ACID; BIOGENIC AMINE; CARBOXYLYASE; PUTRESCINE; TYRAMINE;

ARTICLE; CHEESE; CHEESE RIPENING; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME ACTIVITY; LACTOCOCCUS LACTIS SUBSP. CREMORIS; MICROBIOLOGICAL EXAMINATION; NONHUMAN; CHEMISTRY; LACTOCOCCUS LACTIS; MICROBIOLOGY;

LACTOCOCCUS LACTIS SUBSP. CREMORIS;

BIOGENIC AMINES; CHEESE; LACTOCOCCUS LACTIS; TYRAMINE;

EID: 84939441791     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.069     Document Type: Article

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