Detection and relative quantification of amine oxidase gene (yobN) in Bacillus subtilis: application of real-time quantitative PCR
Author:
Funder
Univerzita Tomáše Bati ve Zlíně
Grantová Agentura České Republiky
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05090-9.pdf
Reference36 articles.
1. Alvarez MA, Moreno-Arribas MV (2014) The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends Food Sci Technol 39:146–155
2. Broeders S, Huber I, Grohmann L et al (2014) Guidelines for validation of qualitative real-time PCR methods. Trends Food Sci Technol 37:115–126
3. Butor I, Pištěková H, Purevdorj K et al (2017) Biogenic amines degradation by microorganisms isolated from cheese. Potravin Slovak J Food Sci. https://doi.org/10.5219/736
4. Cai L, Cao A, Li Y et al (2015) The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control 56:1–8. https://doi.org/10.1016/j.foodcont.2015.03.009
5. Capozzi V, Russo P, Ladero V et al (2012) Biogenic amines degradation by Lactobacillus plantarum: toward a potential application in wine. Front Microbiol. https://doi.org/10.3389/fmicb.2012.00122
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3. Isolation of Persister Cells of Bacillus subtilis and Determination of Their Susceptibility to Antimicrobial Peptides;International Journal of Molecular Sciences;2021-09-17
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