Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol-Reference-Cited by-同舟云学术

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Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol

Published:2020-05 Issue: Volume:321 Page:108548
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Diaz Maria^ORCID,del Rio Beatriz^ORCID,Ladero Victor^ORCID,Redruello Begoña,Fernández María,Martin Maria Cruz,Alvarez Miguel A.^ORCID

Funder

Spanish State Research Agency

European Regional Development Fund

Plan for Science, Technology and Innovation of the Principality of Asturias

FEDER

Spanish National Research Council

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference41 articles.

1. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends Food Sci Tech,2014

2. A novel method for continuous determination of the intracellular pH in bacteria with the internally conjugated fluorescent probe 5 (and 6-)-carboxyfluorescein succinimidyl ester;Breeuwer;Appl. Environ. Microbiol.,1996

3. Sequencing and transcriptional analysis of the Streptococcus thermophilus histamine biosynthesis gene cluster: factors that affect differential hdcA expression;Calles-Enriquez;Appl. Environ. Microbiol.,2010

4. Spontaneous food fermentations and potential risks for human health;Capozzi;Fermentation,2017

5. Isolation and typification of histamine-producing Lactobacillus vaginalis strains from cheese;Diaz;Int. J. Food Microbiol.,2015

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