Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

The aim of this study was to evaluate the decarboxylase activity of coagulase‐negative staphylococci (CNS) and lactic acid bacteria (LAB) involved in meat products fermentation, in order to characterize and select the strains most suitable to be used as safe starter cultures. Isolates were obtained...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2018-10, Vol.83 (10), p.2544-2549
Hauptverfasser:	Alfaia, Cristina M., Gouveia, Irani M., Fernandes, Maria H., Fernandes, Maria J., Semedo‐Lemsaddek, Teresa, Barreto, António S., Fraqueza, Maria J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amines Animals Bacteria Bacteriocins Biogenic amines Biogenic Amines - analysis Bioreactors Central nervous system Coagulase Data processing Enterococcus - chemistry Enterococcus - isolation & purification Fermentation Food Microbiology Food processing industry High performance liquid chromatography Lactic acid Lactic acid bacteria Lactobacilli Lactobacillus - chemistry Lactobacillus - isolation & purification Lactobacillus plantarum Liquid chromatography Meat Meat products Meat Products - microbiology Organoleptic properties Phenethylamine Phenethylamines Phenylethylamine Putrescine Putrescine - analysis safety Sausages Species Specificity staphylococci Staphylococcus - chemistry Staphylococcus - isolation & purification Starter cultures starters Strains (organisms) Swine Tyramine Tyramine - analysis
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!