Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product-Reference-Cited by-同舟云学术

Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product

Published:2024-02 Issue: Volume:117 Page:104391
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Klementová Lucie,Purevdorj Khatantuul^ORCID,Butor Irena,Jančová Petra,Bábková Dagmar,Buňka František,Buňková Leona

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference43 articles.

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

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2. A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies;Foods;2024-08-18

3. Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds;Food Research International;2024-07

4. Identification of an alcohol tolerant multicopper oxidase for reduction of biogenic amines in fermented foods;Systems Microbiology and Biomanufacturing;2024-02-23