Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

Food Microbiology

Volumn 62, Issue , 2017, Pages 92-98

  Jeong, Do Won ^a   Heo, Sojeong ^b   Lee, Jong Hoon ^b  

^a Kookmin University   (South Korea)

^b Kyonggi University   (South Korea)

Author keywords

Ciprofloxacin resistance; Doenjang; Salt tolerance; Tetragenococcus halophilus; Tyramine decarboxylase

Indexed keywords

ANTIINFECTIVE AGENT; BIOGENIC AMINE; CIPROFLOXACIN; HISTIDINE DECARBOXYLASE; SALT INTAKE; TYROSINE DECARBOXYLASE;

ANTIBIOTIC RESISTANCE; BIOFILM; BIOREACTOR; BIOSYNTHESIS; DRUG EFFECTS; ENTEROCOCCACEAE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD SAFETY; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; SALT INTAKE; SOUTH KOREA; SOY FOOD; SOYBEAN;

ANTI-BACTERIAL AGENTS; BIOFILMS; BIOGENIC AMINES; BIOREACTORS; CIPROFLOXACIN; DRUG RESISTANCE, MICROBIAL; ENTEROCOCCACEAE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SAFETY; HISTIDINE DECARBOXYLASE; MICROBIAL SENSITIVITY TESTS; REPUBLIC OF KOREA; SODIUM CHLORIDE, DIETARY; SOY FOODS; SOYBEANS; TYROSINE DECARBOXYLASE;

EID: 84991453695     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.10.012     Document Type: Article

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