Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches

Amino acid decarboxylase activity of the Enterococcus faecalis strain EF37 was monitored during fermentation and ripening of a traditional dry fermented sausage from Northern Italy (Salame Veronese) by means of microbiological, chemical, and molecular approaches in relation to three technological fa...

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Bibliografiska uppgifter
Huvudupphovsmän: Gardini, Fausto, Bover-Cid, Sara, Tofalo, Rosanna, Belletti, Nicoletta, Gatto, Veronica, Suzzi, Giovanna, Torriani, Sandra
Materialtyp: Artigo
Språk:Inglês
Publicerad: American Society for Microbiology (ASM) 2008
Ämnen:
Food Microbiology
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC2394872/
https://ncbi.nlm.nih.gov/pubmed/18296537
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02267-07
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