Inhibitory potential of natural antimicrobial compounds against histamine-forming lactic acid bacteria-Reference-Cited by-同舟云学术

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Inhibitory potential of natural antimicrobial compounds against histamine-forming lactic acid bacteria

Published:2024-10 Issue: Volume:61 Page:104779
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ruiz-Rico María^ORCID,Sánchez-Salom Laura^ORCID,Fuentes Ana^ORCID,Barat José M.

Funder

Generalitat Valenciana

Publisher

Elsevier BV

Reference40 articles.

1. Prevalence and diversity of histamine-forming Lactobacillus parabuchneri strains in raw milk and cheese – a case study;Ascone;International Dairy Journal,2017

2. Sensory and bio-chemical preservation of ricotta cheese using natural products;Asensio;International Journal of Food Science and Technology,2014

3. Antimicrobial efficiency of chitosan and its methylated derivative against Lentilactobacillus parabuchneri biofilms;Bajrami;Molecules,2022

4. Biogenic amine production by lactic acid bacteria: A review;Barbieri;Foods,2019

5. Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology;Belviso;Dairy Science & Technology,2014

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