Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lacto...

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Xehetasun bibliografikoak
Egile Nagusiak: Calzada, Javier, del Olmo, Ana, Picón, Antonia, Gaya, Pilar, Nuñez, Manuel
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Society for Microbiology 2013
Gaiak:
Food Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC3568586/
https://ncbi.nlm.nih.gov/pubmed/23241980
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.03368-12
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