Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile
Author:
Affiliation:
1. Authors are with the CIISA, The Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine; Univ. of Lisbon, Avenida da Univ. Técnica, Pólo Univ. do Alto da Ajuda; 1300-477 Lisbon Portugal
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14298/fullpdf
Reference46 articles.
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3. Strains of Staphylococcus and Bacillus isolated from traditional sausages producers of biogenic amines;Bermúdez;Frontiers in Microbiology,2012
4. Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means;Benkerroum;Comprehensive Reviews in Food Science and Food Safety,2016
5. Technological and safety characterization of coagulase negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy);Bonomo;Meat Science,2009
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