Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

By J. M. Landete, S. Ferrer, I. Pardo. 2007

218 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4f0e93130927460781b42ad9f18c7c63b3fddaea

Citations in the corpus

• EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods (2011, unknown): “…one for Gram-positive and Gram negative bacteria and a second, and rarer enzyme confined to Gram-negative bacteria; vi and vii. two lysine decarboxylases (one confined to Gram-positives the other to Gram-negative bacteria) (de las Rivas et al., 2006; Marcobal et al., 2005; Landete et al., 2007b,c).”