Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference17 articles.
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4. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages;Bover-Cid;Int. J. Food Microbiol.,1999
5. Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of fuet sausage;Bover-Cid;J. Food Protect.,2000
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