Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam

Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses

(2015) Victor Ladero et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microbial, chemical and sensory properties of shalgams made using different production methods

(2014) Hasan Tanguler et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

(2013) Filiz Altay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus saerimneri 30a

(2013) A. Romano et al.   JOURNAL OF BACTERIOLOGY

Biogenic Amine Content of Tarhana: A Traditional Fermented Food

(2012) Özgül Özdestan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

(2012) Eva Lorencová et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Health-Related Aspects of Beer: A Review

(2011) S. Sohrabvandi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage

(2011) Hasan Tanguler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic Amine Content of Shalgam (Şalgam): A Traditional Lactic Acid Fermented Turkish Beverage

(2010) Özgül Özdestan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)

(2008) Huseyin Erten et al.   FOOD REVIEWS INTERNATIONAL

Factors affecting the production of putrescine from agmatine byLactobacillus hilgardiiX1B isolated from wine

(2008) M.E. Arena et al.   JOURNAL OF APPLIED MICROBIOLOGY

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability

(2007) Sara Bover Cid et al.   FOOD MICROBIOLOGY