Evaluation of histamine productivity of Tetragenococcus halophilus isolated from salted mackerel (saba-shiokara)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s12562-011-0462-4.pdf
Reference34 articles.
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3. Miki M, Ishikawa T, Okayama H (2005) Outbreak of histamine poisoning after ingestion of the ground saury paste in eight patients taking isoniazid in tuberculous ward. Intern Med 44:1133–1136
4. Fernández M, del Río B, Linares D, Martín MC, Alvarez MA (2006) Realtime polymerase chain reaction for quantitative detection of histamine producing bacteria: use in cheese production. J Dairy Sci 89:3763–3769
5. Satomi M, Furushita M, Oikawa H, Yoshikawa-Takahashi M, Yano Y (2008) Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce. Int J Food Microbiol 126:202–209
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1. Distribution of histamine-producing lactic acid bacteria in canned salted anchovies and their histamine production behavior;Annals of Microbiology;2016-04-23
2. Effect of Histamine-producing Bacteria on Fermented Fishery Products;Food Science and Technology Research;2016
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