Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods

The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/M...

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Egile Nagusiak:	Vesković-Moračanin Slavica, Stefanović Srđan, Borović Branka, Nastasijević Ivan, Milijašević Milan, Stojanova Monika, Đukić Dragutin
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	University of Kragujevac, Faculty of Agronomy, Cacak 2022-01-01
Saila:	Acta Agriculturae Serbica
Gaiak:	biogenic amines lactic acid bacteria serbian traditional fermented food liquid chromatography tandem mass spectrometry
Sarrera elektronikoa:	https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2022/0354-95422253049V.pdf
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!