Prevalence of Histidine Decarboxylase Genes of Gram-Positive Bacteria in Surströmming as Revealed by qPCR
Author:
Publisher
Springer Science and Business Media LLC
Subject
Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12088-020-00907-1.pdf
Reference14 articles.
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2. Kobayashi T, Kimura B, Fujii T (2000) Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (surströmming). Int J Food Microbiol 54:81–89. https://doi.org/10.1016/S0168-1605(99)00172-5
3. Diaz M, Ladero V, Redruello B, Sanchez-Llana E, del Rio B, Fernandez M, Cruz Martin M, Alvarez MA (2016) Nucleotide sequence alignment of hdcA from Gram-positive bacteria. Data Brief 6:674–679. https://doi.org/10.1016/j.dib.2016.01.020
4. Rossi F, Gardini F, Rizzotti L, La Gioia F, Tabanelli G, Torriani S (2011) Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making. Appl Environ Microbiol 77:2817–2822. https://doi.org/10.1128/AEM.02531-10
5. Kumar R, Sood U, Gupta V, Singh M, Scaria J, Lal R (2020) Recent advancements in the development of modern probiotics for restoring human gut microbiome dysbiosis. Indian J Microbiol 60:12–25. https://doi.org/10.1007/s12088-019-00808-y
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