Factors Affecting Amine Production by a Selected Strain of Lactobacillus bulgaricus

ABSTRACT Lactobacillus bulgaricus‐52 showed maximum growth and amine production in MRS broth in 24 hr at 37°C. The optimum pH for the production of histamine, tyramine, and tryptamine by L. bulgaricus‐52 was 5.0. Highest yields of the different amines were obtained in the absence of NaCI in the grow...

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Veröffentlicht in:	Journal of food science 1989-07, Vol.54 (4), p.940-942
Hauptverfasser:	CHANDER, HARISH, BATISH, V. K., BABU, S., SINGH, R. S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Biological and medical sciences Food industries Food processing industry Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams
Online-Zugang:	Volltext
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