Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses

A qualitative microplate screening method, using both low nitrogen (LND) and low glucose (LGD) decarboxylase broths, was used to evaluate the biogenic amine (BA) forming capacity of bacteria present in two types of Spanish ripened cheeses, some of them treated by high hydrostatic pressure. BA format...

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Detalles Bibliográficos
Autores principales: Espinosa-Pesqueira, Diana, Roig-Sagués, Artur X., Hernández-Herrero, M. Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262439/
https://www.ncbi.nlm.nih.gov/pubmed/30404189
http://dx.doi.org/10.3390/foods7110182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262439/
https://www.ncbi.nlm.nih.gov/pubmed/30404189
http://dx.doi.org/10.3390/foods7110182

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