Formation of tyramine in yoghurt during fermentation – Interaction between yoghurt starter bacteria and Lactobacillus plantarum

Food Research International

Volumn 97, Issue , 2017, Pages 288-295

  Yılmaz, Cemile ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Fermentation; Lactobacillus plantarum; Microbial interaction; Tyramine formation; Yoghurt

Indexed keywords

BACILLI; FERMENTATION; MICROORGANISMS;

FERMENTATION CONDITIONS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MICROBIAL INTERACTIONS; STREPTOCOCCUS THERMOPHILUS; SYNERGISTIC INTERACTION; TYRAMINE FORMATION; YOGHURT;

AMINES;

AMINO ACID; TYRAMINE; YOGHURT;

FERMENTATION; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; ORGANISMAL INTERACTION; PH; PHYSIOLOGY;

AMINO ACIDS; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; MICROBIAL INTERACTIONS; TYRAMINE; YOGURT;

EID: 85019008721     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.04.014     Document Type: Article

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