Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major bi...

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Detalles Bibliográficos
Autores principales: Latorre-Moratalla, M.L., Bover-Cid, Sara, Veciana-Nogués, M.T., Vidal-Carou, M.C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Research Foundation 2012
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3345612/
https://www.ncbi.nlm.nih.gov/pubmed/22586423
http://dx.doi.org/10.3389/fmicb.2012.00169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3345612/
https://www.ncbi.nlm.nih.gov/pubmed/22586423
http://dx.doi.org/10.3389/fmicb.2012.00169

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