Quantitative analysis of biogenic amine production of different lactic acid bacteria isolated from ready-to-eat packaged fish products

The ability of lactic acid bacteria (LAB) to produce biogenic amines (BAs) from amino acids using amino acid decarboxylase enzymes is an important food safety criterion due to their use as starter or bio-protective cultures. In this study, various LAB isolates, including (three isolates), (five isol...

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Veröffentlicht in:	Veterinary research forum 2024-01, Vol.15 (10), p.537-543
1. Verfasser:	Yilmaz, Nurten
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Ammonia Bacteria Chromatography Dopamine Enzymes Fish Fishery products Food Histamine Lactic acid bacteria Original Serotonin
Online-Zugang:	Volltext
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