Related content

Multiplex PCR Method for the Simultaneous Detection of Histamine-, Tyramine-, and Putrescine-Producing Lactic Acid Bacteria in Foods

By Marcobal Ángela   de las Rivas Blanca   Moreno-Arribas M. Victoria   Muñoz Androsario  

Journal of Food Protection, Vol. 68, Iss. 4, 2005-04 ,pp. : 874-878

International Association for Food Protection

Access to resources Recommend Favorite

Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses

By Gurban oglu Gulahmadov Saib   Batdorj Batjargal   Dalgalarrondo Michèle   Chobert Jean-Marc   Alekper oglu Kuliev Akif   Haertlé Thomas  

European Food Research and Technology A, Vol. 224, Iss. 2, 2006-12 ,pp. : 229-235

Springer Publishing Company

Access to resources Recommend Favorite

Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens

By Farias Maria E.   De Ruiz Holgado Aida A. P.   Sesma Fernando  

Journal of Food Protection, Vol. 57, Iss. 11, 1994-11 ,pp. : 1013-1015

International Association for Food Protection

Access to resources Recommend Favorite

Comparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish White, Kasar and Tulum cheeses

By Colak Hilal   Hampikyan Hamparsun   Ulusoy Beyza   Ergun Ozer  

European Food Research and Technology A, Vol. 223, Iss. 6, 2006-10 ,pp. : 719-723

Springer Publishing Company

Access to resources Recommend Favorite

Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses

By Pircher Anita   Bauer Friedrich   Paulsen Peter  

European Food Research and Technology A, Vol. 226, Iss. 1-2, 2007-11 ,pp. : 225-231

Springer Publishing Company

Access to resources Recommend Favorite