Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence ofLactobacillus,Lactococcus, andStreptococcusspp.

Histamine Levels in Fish from Markets in Lima, Perú

(2016) VICTOR E. GONZAGA et al.   JOURNAL OF FOOD PROTECTION

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

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

Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel

(2011) Karima Fadhlaoui-Zid et al.   FOOD CONTROL

Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen

(2011) Fatih Özogul   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration

(2011) J.A. Curiel et al.   MEAT SCIENCE

PCR methods for the detection of biogenic amine-producing bacteria on wine

(2010) José M. Landete et al.   ANNALS OF MICROBIOLOGY

Origin of the Putrescine-Producing Ability of the Coagulase-Negative Bacterium Staphylococcus epidermidis 2015B

(2010) E. Coton et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metabolic engineering of Escherichia coli for the production of cadaverine: A five carbon diamine

(2010) Zhi-Gang Qian et al.   BIOTECHNOLOGY AND BIOENGINEERING

Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi

(2010) Liu Zhong-Yi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECT OF THE TEMPERATURE ON THE ANTAGONISTIC ACTIVITY OF LACTIC ACID BACTERIA AGAINST ESCHERICHIA COLI AND LISTERIA MONOCYTOGENES

(2010) CATALINA AGUILAR et al.   JOURNAL OF FOOD SAFETY

Control of Biogenic Amines in Food-Existing and Emerging Approaches

(2010) Aishath Naila et al.   JOURNAL OF FOOD SCIENCE

Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages

(2010) T. Komprda et al.   MEAT SCIENCE

Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products

(2009) Wanaporn Tapingkae et al.   ENZYME AND MICROBIAL TECHNOLOGY

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

(2009) Min-Ki Kim et al.   FOOD CHEMISTRY

Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin

(2009) Leona Buňková et al.   FOOD CHEMISTRY

Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

(2008) Jae-Hyung Mah et al.   FOOD CONTROL

Comparative survey of putrescine production from agmatine deamination in different bacteria

(2008) J.M. Landete et al.   FOOD MICROBIOLOGY

Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines

(2008) M. Victoria Moreno-Arribas et al.   FOOD MICROBIOLOGY

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage

(2008) B. de las Rivas et al.   MEAT SCIENCE

Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning

(2007) Shu-Chen Chang et al.   FOOD CONTROL