| Autor: |
Eerola, Susanna, Maijala, Riitta, Sagués, Artur-Xavier Roig, Salminen, Maija, Hirvi, Timo |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Nov-Dec96, Vol. 61 Issue 6, p1243-1246, 4p, 3 Charts, 2 Graphs |
| Abstrakt: |
The article presents a study on the effect of an amine-negative starter culture on the growth and amine formation of an amine-positive contaminant lactic acid bacterium (G 106) on dry sausages. The study found out that the amine-negative starter culture did not prevent tyramine and phenylethylamine formation by the contaminant lactic acid bacterial strain G 106. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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