Zobrazeno 1 - 10
of 447
pro vyhledávání: '"Histidine decarboxylase activity"'
Autor:
Marcello Trevisani, Matilde Cecchini, Giorgio Fedrizzi, Alessandra Corradini, Rocco Mancusi, Ibtisam E. Tothill
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Histamine poisoning is the most common cause of human foodborne illness due to the consumption of fish products. An enzyme-based amperometric biosensor was developed to be used as a screening tool to detect histamine and histamine-producing bacteria
Externí odkaz:
https://doaj.org/article/74a46bd2cf7541269fd027fdc53e1538
Publikováno v:
Journal of Food Protection. 84:429-436
Padaek is a salt-fermented freshwater fish product popularly used in Laos as a shelf-stable all-purpose seasoning. For padaek production, the fish is fermented with salt and rice bran at ambient temperature. Although it is considered edible after 2 t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3cefec640c45df8b7ad70b93addaf8c
https://doi.org/10.4315/jfp-20-272
https://doi.org/10.4315/jfp-20-272
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 60:168-175
Histamine in foods with a high histidine content may be produced by bacteria with histidine decarboxylase activity. Consumption of food enriched in histamine can produce symptoms of histamine poisoning that include flushing, headache, and urticaria.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05ce9ce97a297801f43fd8e1906fde9c
https://doi.org/10.3358/shokueishi.60.168
https://doi.org/10.3358/shokueishi.60.168
Publikováno v:
Probiotics and Antimicrobial Proteins. 12:1039-1044
Fermented foods are known to be rich source of valuable nutrients and probiotics. Previously, our study reported the isolation and characterization of eight potential probiotic strains from traditional mango brine pickle, which has been conventionall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98137e54d9b27c7593ced0d0b6f0a3d2
https://doi.org/10.1007/s12602-019-09617-7
https://doi.org/10.1007/s12602-019-09617-7
Akademický článek
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Akademický článek
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Autor:
Matilde Cecchini, Marcello Trevisani, Rocco Mancusi, Alessandra Corradini, Ibtisam E. Tothill, Giorgio Fedrizzi
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Frontiers in Microbiology
Frontiers in Microbiology
Histamine poisoning is the most common cause of human foodborne illness due to the consumption of fish products. An enzyme-based amperometric biosensor was developed to be used as a screening tool to detect histamine and histamine-producing bacteria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::198342b589438908ef391e054d04892f
https://doi.org/10.3389/fmicb.2019.01844
https://doi.org/10.3389/fmicb.2019.01844
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Fermented beverages are frequently contaminated with histamine, produced by lactic acid bacteria exhibiting histidine decarboxylase activity. In wine, presence of histamine is associated with a lack of hygiene during the winemaking process. Determina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e3f4d7114c77a5ba285eb7256f11af4
https://www.ajevonline.org/content/ajev/70/4/435.full.pdf
https://www.ajevonline.org/content/ajev/70/4/435.full.pdf
Autor:
M.M. Hernández-Herrero, E. I. Lopez-Sabater, José Juan Rodríguez-Jerez, Artur X. Roig-Sagués, M. T. Mora-Ventura
Publikováno v:
ResearcherID
Universitat Autònoma de Barcelona
Scopus-Elsevier
Universitat Autònoma de Barcelona
Scopus-Elsevier
Twenty samples of raw sausages (before the ripening process) and 10 of ripened sausages of two different sizes of salchichon , one of the most-consumed ripened meat products in Spain, were microbiologically analyzed. Histidine decarboxylase activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d117441b71fe05f51ba6812c0b444784
https://pubmed.ncbi.nlm.nih.gov/31159059
https://pubmed.ncbi.nlm.nih.gov/31159059