Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

This publication has 26 references indexed in Scilit:

• Dual Role for the Tyrosine Decarboxylation Pathway inEnterococcus faeciumE17: Response to an Acid Challenge and Generation of a Proton Motive Force
  Applied and Environmental Microbiology, 2009
• Biogenic amines in traditional fermented sausages produced in selected European countries
  Food Chemistry, 2008
• Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability
  Food Microbiology, 2008
• Molecular methods for the detection of biogenic amine-producing bacteria on foods
  International Journal of Food Microbiology, 2007
• A review of dietary polyamines: Formation, implications for growth and health and occurrence in foods
  Food Chemistry, 2005
• Biogenic amines in dry fermented sausages: a review
  International Journal of Food Microbiology, 2003
• Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage
  Food Microbiology, 2003
• Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef
  Food Chemistry, 1995
• Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine
  Meat Science, 1993
• A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI
  Journal of Applied Bacteriology, 1960