Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration

The occurrence of in vitro amino acid activity in bacterial strains associated with fresh pork sausages packaged in different atmospheres and kept in refrigeration was studied. The presence of biogenic amines in decarboxylase broth was confirmed by ion-exchange chromatography and by the presence of...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2011-07, Vol.88 (3), p.368-373
Hauptverfasser:	Curiel, J.A., Ruiz-Capillas, C., Rivas, B. de las, Carrascosa, A.V., Jiménez-Colmenero, F., Muñoz, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Argon - chemistry Biogenic Amines - metabolism Biological and medical sciences Cadaverine Cadaverine - metabolism Enterobacteriaceae - classification Enterobacteriaceae - growth & development Enterobacteriaceae - isolation & purification Enterobacteriaceae - metabolism Food Handling Food industries Food Microbiology Food Packaging - methods Food Preservation - methods Fresh pork sausage Fundamental and applied biological sciences. Psychology Lactobacillaceae - classification Lactobacillaceae - growth & development Lactobacillaceae - isolation & purification Lactobacillaceae - metabolism Meat and meat product industries Meat Products - microbiology Microbial Viability Molecular Typing Nitrogen - chemistry Packaging atmosphere Putrescine Putrescine - metabolism Refrigeration Refrigeration storage Spain Sus scrofa Tyramine Tyramine - metabolism Vacuum
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!