2001•International Journal of Food MicrobiologyRequires access

Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages

Sara Bover‐Cid, Marı́a Izquierdo-Pulido, M. Carmen Vidal‐Carou

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Key concepts: Tyramine, Cadaverine, Biogenic amine, Ripening, Chemistry, Putrescine, Food science, Proteolysis

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Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages — Research Paper | ScholarLens