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

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

(2014) Leona Wunderlichová et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus

(2014) Andrea Romano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A fast, reliable, ultra high performance liquid chromatography method for the simultaneous determination of amino acids, biogenic amines and ammonium ions in cheese, using diethyl ethoxymethylenemalonate as a derivatising agent

(2013) Begoña Redruello et al.   FOOD CHEMISTRY

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

(2013) Mariana Tristezza et al.   FOOD MICROBIOLOGY

The putrescine biosynthesis pathway in Lactococcus lactis is transcriptionally regulated by carbon catabolic repression, mediated by CcpA

(2013) Daniel M. Linares et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Multiplex qPCR for the detection and quantification of putrescine-producing lactic acid bacteria in dairy products

(2012) Victor Ladero et al.   FOOD CONTROL

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

Factors Influencing Biogenic Amines Accumulation in Dairy Products

(2012) Daniel M. Linares et al.   Frontiers in Microbiology

Sequencing and Transcriptional Analysis of the Biosynthesis Gene Cluster of Putrescine-Producing Lactococcus lactis

(2011) Victor Ladero et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

(2011) Franca Rossi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?

(2011) Victor Ladero et al.   FOOD MICROBIOLOGY

Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine correlates with substrate availability

(2011) M.P. Arena et al.   LETTERS IN APPLIED MICROBIOLOGY

Food Microbial Biodiversity and ?Microbes of Protected Origin?

(2011) Vittorio Capozzi et al.   Frontiers in Microbiology

Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

(2010) M. Calles-Enriquez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biogenic amines in fermented foods

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

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider

(2010) M. Coton et al.   FOOD MICROBIOLOGY

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

Quantitative detection and identification of tyramine-producing enterococci and lactobacilli in cheese by multiplex qPCR

(2010) Victor Ladero et al.   FOOD MICROBIOLOGY

Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine

(2010) Vittorio Capozzi et al.   FOOD MICROBIOLOGY

Tyramine-producing enterococci are equally detected on tyramine production medium, by quantification of tyramine by HPLC, or bytdcgene-targeted PCR

(2009) Arun Bhardwaj et al.   Dairy Science & Technology

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

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

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

(2009) P. Nieto-Arribas et al.   FOOD CONTROL

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

(2009) Pedro Nieto-Arribas et al.   FOOD MICROBIOLOGY

Effect of post-ripening processing on the histamine and histamine-producing bacteria contents of different cheeses

(2009) Victor Ladero et al.   INTERNATIONAL DAIRY JOURNAL

Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis

(2008) E COTON et al.   FOOD MICROBIOLOGY

Tyramine production in Dutch-type semi-hard cheese from two different producers

(2007) T. Komprda et al.   FOOD MICROBIOLOGY