Influence of Saccharomyces cerevisiae var. uvarum on histamine and tyramine formation during beer fermentation-Reference-Cited by-同舟云学术

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Influence of Saccharomyces cerevisiae var. uvarum on histamine and tyramine formation during beer fermentation

Published:1995-01 Issue:1 Volume:54 Page:51-54
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Izquierdo-Pulido M.,Font-Fábregas J.,Vidal-Carou C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Bierchaedliche Bakterien;Back;Brauwelt,1980

2. Nuovi indici di qualità per alimenti e bevande;Cerutti;Il Latte,1989

3. Non-volatile amine biogenesis from wort to beer;Cerutti;Monatsschr. Brauwiss,1989

4. Analysis of histamine in beer;Chen;J. Am. Soc. Brew. Chem.,1979

5. NBB-Nachwlismedium fuer bierschaedliche Bacterien;Dachs;Brauwelt,1981

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1. Safety Evaluation of Yeasts With Probiotic Potential;Frontiers in Nutrition;2021-05-21

2. Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods;Foods;2019-02-25

3. Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species;Frontiers in Microbiology;2018-11-19

4. Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation;Journal of Food Processing and Preservation;2017-07-07

5. Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine;Food Chemistry;2015-07

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