Linked Life Data

7571871

Source:http://linkedlifedata.com/resource/pubmed/id/7571871

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1995-11-7
pubmed:abstractText
A total of 523 strains representing 35 species related to food fermentation organisms of practical importance were investigated for their potential for formation of biogenic amines (BA). The investigation was performed with resting cells in phosphate buffer (pH 5.5) and the formation of the following BAs was followed: putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. No potential was observed in species of lactococcus, Leuconostoc, Pediococcus, Streptococcus and several Lactobacillus spp., such as L. Pentosus and L. sake. A remarkable potential to form BA was observed in strains of carnobacteria, Lactobacillus buchneri, L. curvatus, L. reuteri, Staphylococcus carnosus and, to a lesser extent, in L. alimentarius, L. brevis, L. bavaricus, L. delbrueckii ssp. lactis, Micrococcus spp. and S. piscifermentans. In well known species with a practical function in the fermentation of dairy products, wine or cabbage a potential was observed for few strains only. In view of their role as starters in food fermentation, or their potential use in protective cultures and as probiotics, BA formation by the organisms has to be taken into consideration by selecting appropriate strains.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
0044-3026
pubmed:author
pubmed:issnType
Print
pubmed:volume
201
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
79-82
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1995
pubmed:articleTitle
The formation of biogenic amines by fermentation organisms.
pubmed:affiliation
Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.
pubmed:publicationType
Journal Article, Comparative Study, Research Support, Non-U.S. Gov't