Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based colorimetric method revealed a total biogenic amines (BAs) concentration in the range 41.4–251.8 ppm for six (three BL and three HM...

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Detalles Bibliográficos
Autores principales: Mannino, Giuseppe, Cirlincione, Fortunato, Gaglio, Raimondo, Franciosi, Elena, Francesca, Nicola, Moschetti, Giancarlo, Asteggiano, Alberto, Medana, Claudio, Gentile, Carla, Settanni, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9145269/
https://www.ncbi.nlm.nih.gov/pubmed/35622540
http://dx.doi.org/10.3390/toxins14050293

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9145269/
https://www.ncbi.nlm.nih.gov/pubmed/35622540
http://dx.doi.org/10.3390/toxins14050293

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