Effects of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens-Reference-Cited by-同舟云学术

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Effects of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens

Published:2021-03 Issue: Volume:121 Page:107600
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Dong Chunhui,Du Xin,Zhong Qiang,Wang Jingjie,Hu Yingying,Kong Baohua,Xia Xiufang

Funder

Science and Technology Department, Heilongjiang Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference42 articles.

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3. Lactic acid bacteria and their uses in animal feeding to improve food safety;Brashears;Advances in Food & Nutrition Research,2005

4. Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine;Callejón;Applied Microbiology and Biotechnology,2014

5. Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning;Chang;Food Control,2008

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1. Multicopper Oxidase from Lactobacillus hilgardii: Mechanism of Degradation of Tyramine and Phenylethylamine in Fermented Food;Journal of Agricultural and Food Chemistry;2024-07-24

2. Mechanisms and factors influencing the ability of lactic acid bacteria on reducing biogenic amines in fermented food: A mini review;LWT;2024-04

3. Impact of cinnamaldehyde on the formation of biogenic amines, microbiological, physicochemical, and sensory quality of smoked horsemeat sausage;LWT;2024-03

4. Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami;Food Bioscience;2023-06

5. Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats;Microorganisms;2023-05-17

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