최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food chemistry, v.173, 2015년, pp.45 - 53
Toy, N. , Ozogul, F. , Ozogul, Y.
The function of cell-free solutions (CFSs) of lactic acid bacteria (LAB) on tyramine and other biogenic amine production by different food borne-pathogens (FBPs) was investigated in tyrosine decarboxylase broth (TDB) using HPLC. Cell free solutions were prepared from four LAB strains. Two different ...
Trends in Food Science & Technology Bardocz 6 341 1995 10.1016/S0924-2244(00)89169-4 Polyamines in food and their consequences for food quality and human health
Monatshefte fur veterinar medizine Beutling 47 587 1992 Prufung von Starterorganismen auf ihre Befahigung zur bildung von histamin und tyramin
Letters in Applied Microbiology Bonade 33 2 153 2001 10.1046/j.1472-765x.2001.00969.x Partial characterization of a bacteriocin produced by Lactobacillus helveticus
Journal of Food Protection Bover-Cid 63 1556 2000 10.4315/0362-028X-63.11.1556 Mixed starter cultures to control biogenic amine production in dry fermented sausages
Advances in Food & Nutrition Research Brashears 50 1 2005 10.1016/S1043-4526(05)50001-9 Lactic acid bacteria and their uses in animal feeding to improve food safety
Journal of Food Protection Brashears 66 355 2003 10.4315/0362-028X-66.3.355 Isolation, selection, and characterization of lactic acid bacteria for a competitive exclusion product to reduce shedding of Escherichia coli O157:H7 in cattle
International Journal of Food Microbiology Brink 11 73 1990 10.1016/0168-1605(90)90040-C Occurence and formation of biologically active amines in foods
European Food Research and Technology Bukova 2293 533 2009 10.1007/s00217-009-1075-3 Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus
Industrial Alignment Butturini 34 105 1995 Production of biogenic amines by enterobacteria and lactic acid bacteria isolated from meat products
Journal of Industrial Microbiology and Biotechnology Caridi 29 303 2002 10.1038/sj.jim.7000300 Selection of Escherichia coli inhibiting strains of Lactobacillus paracasei subsp. paracasei
Food Control Chang 19 16 2008 10.1016/j.foodcont.2007.01.005 Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning
Meat Science Coisson 67 343 2004 10.1016/j.meatsci.2003.11.007 Production of biogenic amines in Salami italiani alla cacciatore PDO
Journal of Food Protection Constantini 69 391 2006 10.4315/0362-028X-69.2.391 Production of biogenic amines by lactic acid bacteria: Screening by PCR, thin layer chromatography, and HPLC of strains isolated from wine and must
Journal of Food Science Coolborn 3 568 2005 Antibacterial quantification from Lactic Acid Bacteria isolated from food sources and soil
International Journal of Food Microbiology Dapkevicius 57 107 2000 10.1016/S0168-1605(00)00238-5 Biogenic amine formation and degradation by potential fish silage starter microorganisms
Journal of Application & Bacteriology Edwards 63 427 1987 Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs in chilled temperature
Food Chemistry Gezginc 138 655 2012 10.1016/j.foodchem.2012.10.138 Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt
Letters in Applied Microbiology Gonzalez De Lıano 26 270 1998 10.1046/j.1472-765X.1998.00320.x Biogenic amine production by wild lactococcal and leuconostoc strains
Journal of Agricultural and Food Chemistry Hernandez-Jover 45 2098 1997 10.1021/jf960790p Biogenic amine and polyamine contents in meat and meat products
Journal of Food Protection Izquierdo-Pulido 59 175 1996 10.4315/0362-028X-59.2.175 Biogenic amine changes related to lactic acid bacteria during brewing
Netherlands Milk and Dairy Journal Joosten 42 25 1988 The biogenic amine contents of Dutch cheese and their toxicological significance
Food Chemistry Kuley 129 1211 2011 10.1016/j.foodchem.2011.05.113 The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets
Application of Environmental Microbiology La Gioia 77 1140 2011 10.1128/AEM.01928-10 Identification of a tyrosine decarboxylase gene (tdcA) in Streptococcus thermophilus 1TT45 and analysis of its expression and tyramine production in milk
Food Microbiology Landete 25 882 2008 10.1016/j.fm.2008.06.001 Comparative survey of putrescine production from agmatine deamination in different bacteria
Journal of Agricultural and Food Chemistry Lavizzari 55 9514 2007 10.1021/jf071307l Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigeration
International Journal of Food Microbiology Leuschner 44 15 1998 10.1016/S0168-1605(98)00118-4 Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli in Gouda cheese ripening
International Journal of Food Science and Technology Lorencova 47 2086 2012 10.1111/j.1365-2621.2012.03074.x Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer
Food Chemistry Mah 114 168 2009 10.1016/j.foodchem.2008.09.035 Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)
Journal of Food Protection Marcobal 68 874 2005 10.4315/0362-028X-68.4.874 Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine- producing lactic acid bacteria in foods
Letters in Applied Microbiology Marino 31 169 2000 10.1046/j.1365-2672.2000.00783.x The capacity of Enterobacteriaceae to produce biogenic amines in cheese
Letters in Applied Microbiology Martuscelli 31 228 2000 10.1046/j.1365-2672.2000.00796.x Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages
Introduction of Journal Food Microbiology Masson 32 199 1996 10.1016/0168-1605(96)01104-X Histamine and tyramine production by bacteria from meat products
Journal of Applied Microbiology Moreno-Arribas 88 584 2000 10.1046/j.1365-2672.2000.00997.x Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine
Archivies Microbiology Nissen-Meyer 167 67 1997 10.1007/s002030050418 Ribosomally synthesized antimicrobial peptides: Their function, structure, biogenesis, and mechanism of action
African Journal of Food Science and Technology Omafuvbe 5 340 2011 Phenotypic identification and technological properties of lactic acid bacteria isolated from selected commercial Nigerian bottled yoghurt
European Food Research and Technology Ozogul 219 465 2004 10.1007/s00217-004-0988-0 Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method
International Journal of Food Science and Technology Ozogul 46 478 2011 10.1111/j.1365-2621.2010.02511.x Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen
European Food Research and Technology Ozogul 225 385 2007 10.1007/s00217-006-0429-3 The ability of biogenic amines and ammonia production by single bacterial cultures
Food Chemistry Rabie 115 635 2009 10.1016/j.foodchem.2008.12.077 Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage
Journal of Applied Microbiology Rammelsberg 69 177 1990 Antibacterial polypeptides of Lactobacillus species
Australian Journal of Dairy Technology Reinheimer 5 1990 Inhibition of coliform bacteria by lactic cultures
Journal of Food Protection Rodriguez-Jerez 57 784 1994 10.4315/0362-028X-57.9.784 Histidine, lysine and ornithine decarboxylase bacteria in salted semi-preserved anchovies
Journal of Food Protection Roig-Sagues 59 516 1996 10.4315/0362-028X-59.5.516 Histidine decarboxylase activity of bacteria isolated from raw and ripened Salsichon, a Spanish cured sausage
Pakistan Journal of Nutrition Savadogo 3 174 2004 10.3923/pjn.2004.174.179 Antimicrobial activities of lactic acid bacteria strains ısolated from Burkina Faso Fermented Milk
South African Journal for Enology and Viticulture Sebastian 32 300 2011 Molecular identification of lactic acid bacteria occurring in must and wine
Food Research International Shalaby 29 675 1996 10.1016/S0963-9969(96)00066-X Significance of biogenic amines to food safety and human health
International Journal of Food Microbiology Silla-Santos 29 213 1996 10.1016/0168-1605(95)00032-1 Biogenic amines: Their importance in foods
Food Microbiology Tome 23 399 2006 10.1016/j.fm.2005.05.004 Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon
Genetika Topisirovic 39 125 2007 10.2298/GENSR0702125T Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese
Journal of Agricultural and Food Chemistry Veciana-Nogues 45 2036 1997 10.1021/jf960911l Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts. ATP-related compounds, volatile amines, and organoleptic changes
American Journal of Applied Sciences Zaman 6 1199 2009 10.3844/ajassp.2009.1199.1211 Microbiological, physicochemical and health impact of high level of biogenic amines in fish sauce
Chinese Journal of Microbiology and Immunology Zhang 24 427 2009 Screening of biogenic amine-producing lactic acid bacteria
International Journal of Food Science & Technology Zhong-Yi 45 930 2010 10.1111/j.1365-2621.2010.02215.x Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi
해당 논문의 주제분야에서 활용도가 높은 상위 5개 콘텐츠를 보여줍니다.
더보기 버튼을 클릭하시면 더 많은 관련자료를 살펴볼 수 있습니다.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.