Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth

(2011) Esmeray Kuley et al.   FOOD CHEMISTRY

The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis

(2011) Leona Buňková et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Screening selected strains of probiotic lactic acid bacteria for their ability to produce biogenic amines (histamine and tyramine)

(2011) Wadu Mesthri Deepika Priyadarshani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions

(2010) Lucía Polo et al.   ANNALS OF MICROBIOLOGY

Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes

(2010) Mattia Pia Arena et al.   ANNALS OF MICROBIOLOGY

Biogenic amine content of kefir: a fermented dairy product

(2010) Özgül Özdestan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biogenic amines in fermented foods

(2010) G Spano et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

(2010) Leona Buňková et al.   FOOD MICROBIOLOGY

Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus

(2009) Leona Buňková et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC)

(2009) Eva Dadáková et al.   FOOD CHEMISTRY

Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates

(2009) M. Haakensen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods

(2008) Elke Rauscher-Gabernig et al.   FOOD CONTROL