Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation
Author:
Funder
Ministry of Education
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01627-8.pdf
Reference37 articles.
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2. Arena MP, Romano A, Capozzi V, Beneduce L, Ghariani M, Grieco F, Lucas P, Spano G. Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine correlates with substrate availability. Letters in Applied Microbiology. 53: 395-402 (2011)
3. Bargossi E, Gardini F, Gatto V, Montanari C, Torriani S, Tabanelli G. The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains. Frontiers in Microbiology. 6: 168209 (2015)
4. Bover-Cid S, Holzapfel WH. Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology. 53: 33-41 (1999)
5. Bover-Cid S, Miguélez-Arrizado MJ, Becker B, Holzapfel WH, Vidal-Carou MC. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability. Food Microbiology. 25: 269-277 (2008)
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