Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile

Food Chemistry

Volumn 178, Issue , 2015, Pages 221-228

  Ordonez J L ^a   Sainz, F ^b   Callejon R M ^a   Troncoso, A M ^a   Torija, M J ^b   Garcia Parrilla M C ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Acetic acid bacteria; Beverages; DEEMM; HPLC; Nitrogen compounds; Strawberry products

Indexed keywords

ACETIC ACID; AMINES; AMINO ACIDS; BEVERAGES; DISCRIMINANT ANALYSIS; FERMENTATION; FRUITS; NITROGEN COMPOUNDS; PH;

ACETIC ACID BACTERIA; DEEMM; FERMENTATION PROCESS; GLUCONOBACTER OXYDANS; HPLC; LINEAR DISCRIMINANT ANALYSIS; MULTIPLE LINEAR REGRESSIONS; STRAWBERRY PRODUCTS;

BACTERIA;

4 AMINOBUTYRIC ACID; AGMATINE; ALANINE; AMINO ACID; ARGININE; ASPARAGINE; ASPARTIC ACID; BIOGENIC AMINE; CADAVERINE; CYSTEINE; GLUCONIC ACID; GLUTAMIC ACID; GLUTAMINE; GLYCINE; HISTAMINE; HISTIDINE; ISOLEUCINE; LEUCINE; METHIONINE; PHENETHYLAMINE; PHENYLALANINE; PROLINE; PUTRESCINE; SPERMIDINE; THREONINE; TRYPTAMINE; TRYPTOPHAN; TYRAMINE; TYROSINE; VALINE;

ACETOBACTER; ACETOBACTER MALORUM; ARTICLE; BEVERAGE; FERMENTATION; FERMENTED PRODUCT; GLUCONOBACTER; GLUCONOBACTER JAPONICUS; GLUCONOBACTER OXYDANS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF QUANTITATION; NONHUMAN; ROOM TEMPERATURE; STRAWBERRY; TEMPERATURE;

FRAGARIA X ANANASSA;

EID: 84947650272     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.085     Document Type: Article

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