Evaluation of the biogenic amines formation and degradation abilities of Lactobacillus curvatus from Chinese bacon

Frontiers in Microbiology

Volumn 9, Issue MAY, 2018, Pages

  Li, Lu ^a   Wen, Xiaoxue ^a   Wen, Zhiyou ^a,b   Chen, Shouwen ^c   Wang, Ling ^a   Wei, Xuetuan ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b IOWA STATE UNIVERSITY   (United States)

^c HUBEI UNIVERSITY   (China)

Author keywords

Biogenic amines; Chinese bacon; Degradation; Formation; Lactobacillus cxurvatus

Indexed keywords

BIOGENIC AMINE; CADAVERINE; DNA 16S; GENOMIC DNA; ORNITHINE DECARBOXYLASE; OXIDOREDUCTASE; PHENETHYLAMINE; PUTRESCINE; TYRAMINE; TYROSINE DECARBOXYLASE;

ANIMAL TISSUE; ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; ENZYME DEGRADATION; FERMENTATION; GENE SEQUENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS CURVATUS; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENY; POLYMERASE CHAIN REACTION;

EID: 85046997286     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2018.01015     Document Type: Article

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