Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate

International Journal of Food Science and Technology

Volumn 53, Issue 10, 2018, Pages 2342-2348

  Diaz, Maria ^a   del Rio, Beatriz ^a   Sanchez Llana, Esther ^a   Ladero, Victor ^a   Redruello, Begoña ^a   Fernández, María ^a   Martin, Maria Cruz ^a   Alvarez, Miguel A ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Biogenic amines; cheese; histamine; Lactobacillus parabuchneri; refrigeration

Indexed keywords

AMINES; AMINO ACIDS; CHEESES;

BIOGENIC AMINES; COLD CHAIN; HISTAMINE; HISTAMINE POISONING; LACTOBACILLUS PARABUCHNERI; REFRIGERATION TEMPERATURES; TEMPERATURE DEPENDENT; TEMPERATURE RANGE;

REFRIGERATION;

EID: 85047813245     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13826     Document Type: Article

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