New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains-Reference-Cited by-同舟云学术

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New insights into halophilic prokaryotes isolated from salting–ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains

Published:2020-08-02 Issue:5 Volume:24 Page:787-796
ISSN:1431-0651
Container-title:Extremophiles
language:en
Short-container-title:Extremophiles

Author:

Perez Silvina^ORCID,Murialdo Silvia Elena,Ameztoy Irene Mabel,Zaritzky Noemí Elisabet,Yeannes María Isabel

Funder

Universidad Nacional de Mar del Plata

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Comisión de Investigaciones Científicas

Publisher

Springer Science and Business Media LLC

Subject

Molecular Medicine,General Medicine,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s00792-020-01194-w.pdf

Reference57 articles.

1. Adler J (1966) Chemotaxis in bacteria. Science 153(80):708–716

2. Alfonzo A, Randazzo W, Barbera M et al (2017) Effect of salt concentration and extremely halophilic archaea on the safety and quality characteristics of traditional salted anchovies. J Aquat Food Prod Technol 26:620–637. https://doi.org/10.1080/10498850.2016.1251521

3. Aponte M, Blaiotta G, Francesca N, Moschetti G (2010) Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholusL.) safety and quality? Lett Appl Microbiol 51:697–703. https://doi.org/10.1111/j.1472-765X.2010.02956.x

4. Armitano J, Baraquet C, Michotey V et al (2011) The chemical-in-μwell: a high-throughput technique for identifying solutes eliciting a chemotactic response in motile bacteria. Res Microbiol 162:934–938. https://doi.org/10.1016/j.resmic.2011.03.001

5. Besteiro I, Rodríguez CJ, Pascual C (2000) Chymotrypsin and general proteolytic activities in muscle of Engraulis encrasicolus and Engraulis anchoita during the ripening process. Eur Food Res Technol 210:414–418. https://doi.org/10.1007/s002170050573

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1. Dominance and diversity of archaea in food‐grade salts: insights for histamine degradation in salt‐fermented foods;International Journal of Food Science & Technology;2024-09-11

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3. The functional starter and its genomic insight for histamine degradation in fish sauce;Food Microbiology;2022-06

4. DEPTH EFFECT ON QUALITY CHARACTERISTICS OF TRADITIONAL SALTED-RIPENED ANCHOVY (ENGRAULIS ENCRASICOLUS) TAKEN FROM DIFFERENT PARTS OF THE SAME BARREL;Carpathian Journal of Food Science and Technology;2021-12-29

5. Application of extreme halophilic archaea as biocatalyst for chitin isolation from shrimp shell waste;Carbohydrate Polymer Technologies and Applications;2021-12

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