Detection, Growth, and Amine-Producing Capacity of Lactobacilli in Cheese

A differential plating medium was developed to detect decarboxylating lactobacilli in cheese. With this medium, 15 cheeses made from raw milk were investigated for the presence of these bacteria. Five histidine-decarboxylating strains and one tyrosine-decarboxylating strain were isolated. The isolat...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Joosten, H. M. L. J., Northolt, M. D.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1989
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203080/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348016/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.9.2356-2359.1989
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