THE POTENTIAL OF CHRYSEOBACTERIUM SPECIES TO PRODUCE BIOGENIC AMINES

ABSTRACT The food spoilage potential of the genus Chryseobacterium has not been studied in equal detail than the taxonomy of this genus. The ability of seven Chryseobacterium species to produce biogenic amines (BAs) at different temperatures and sodium chloride concentrations, was investigated by us...

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Veröffentlicht in:	Journal of food safety 2011-02, Vol.31 (1), p.75-80
Hauptverfasser:	MIELMANN, ANNCHEN, HUGO, CELIA J., JOOSTE, PIET JOHANNES
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Chryseobacterium Dairy products Food contamination & poisoning Food products Food safety Nonnative species Temperature
Online-Zugang:	Volltext
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