Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Author:

Delbès-Paus Céline,Pochet Sylvie,Helinck Sandra,Veisseire Philippe,Bord Cécile,Lebecque Annick,Coton Monika,Desmasures Nathalie,Coton Emmanuel,Irlinger Françoise,Montel Marie-Christine

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference45 articles.

1. Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods;Abriouel;International Journal of Food Microbiology,2008

2. Changes in the microflora of valdeteja raw goat’s milk cheese throughout manufacturing and ripening;Alonso-Calleja;Lebensmittel-Wissenschaft und-Technologie,2002

3. Detection of biogenic amine producer bacteria in a typical Italian goat cheese;Bonetta;Journal of Food Protection,2008

4. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese;Buňková;Food Microbiology,2010

5. Beitrag zur Bestimmung biogener Amine in Kase. Vergleich einer verbesserten HPLC mit einer IC Methode und Anwendung bei verschiedenen Kasesorten;Bütikofer;Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene,1990

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