Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

Author:

Kim Jae Young,Kim Donghee,Park Pojeong,Kang Hye-In,Ryu Eun Kyung,Kim Soon Mi

Funder

Cooperative Research Programme for Agricultural Science & Technology Development

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Improved screening procedure for biogenic amine production by lactic acid bacteria;Bover-Cid;International Journal of Food Microbiology,1999

2. Biogenic amines in wine: a review of analytical methods;Busto;Journal International des Sciences de la Vigne et du Vin,1996

3. Choi, S.R., Cheon, E.S., Nah, B.H., Park, I.G., Park, M.S., Shin, J.S., Jeong, H.Y., Kim, H.S., Nah, K.D., Cho, M.T., Jang, H.J., Jeong, D.S., Lee, J.Y., Kang, M.H., Lee, S.H., Min, C.S., Kim, E.J., Kim, G.J., Choi, Y.Y., Kim, M.C., Lee, G.H., Hong, H.U., Lee, D.H., Joo, S.T., Lee, J.R., Kim, S.N., Hwang, S.S., Jang, M.G., & Shin, Y.H. (2007). Biogenic Amine in Food? Korea Food & Drug Administration. 11-1470000-001515-14.

4. Ability of wine malolactic bacteria to produce histamine;Delfini;Sciences des Aliments,1989

5. Biogenic amine production by lactic acid bacteria isolated from cider;Garai;Letters in Applied Microbiology,2007

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