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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Bibliografische Detailangaben

Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Joosten, H. M. L. J., Northolt, M. D.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1989
Schlagworte:	Food Microbiology
Online-Zugang:	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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