Results 11 to 20 of about 414,998 (261)

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture. [PDF]

J Sci Food Agric
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Brício DG, Gloria MBA, Bitencourt JAP, Argôlo LA, de Lima Ribeiro R, da Silva IA, da Silva Pena R, Lopes AS, Chagas Junior GC, Ferreira NR.   +9 more
europepmc   +2 more sources

Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria

Shipin gongye ke-ji, 2022
The biogenic amine Level in Jiangxi-made sufu was analyzed by high performance liquid chromatography (HPLC) and amine-producing bacteria were isolated and identified by microbiological methods combined with HPLC confirmation.
Weiya WANG, Ruiyu HUANG, Yu LUO, Shanshan WU, Yuting LIU, Jinlin LI   +5 more
doaj   +1 more source

Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products

Food reviews international (Print), 2021
During meat and meat product spoilage metabolites are formed which can be detected by indicator systems to evaluate products’ deterioration, suitable to provide the consumer information about the freshness of a meat or meat product.
K. Miller, C. Reichert, M. Schmid
semanticscholar   +1 more source

Isolation and Identification of Dominant Spoilage Biogenic Amine Producing Bacteria from Refrigerated Skipjack Tuna and Analysis of Their Production Ability

Shipin gongye ke-ji, 2022
In order to explore the types of dominant spoilage biogenic amine-producing bacteria in skipjack tuna, three dominant bacteria were screened from refrigerated skipjack tuna.
Yangfan LIU, Di WANG, Chunsheng LI, Huan XIANG, Shengjun CHEN, Xianqing YANG, Laihao LI, Jianchao DENG   +7 more
doaj   +1 more source

Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction

Animals, 2022
Poultry meat is a source of many important nutrients, micro- and macro-elements, and biologically active substances. During meat storage, many physicochemical changes take place, also affecting the content of biologically active substances, including ...
Wojciech Wójcik, Monika Łukasiewicz-Mierzejewska, Krzysztof Damaziak, Damian Bień   +3 more
doaj   +1 more source

Metagenomic Analysis of Microbial Diversity and Biogenic Amine Metabolism in Naturally Fermented Mutton Sausage [PDF]

Shipin Kexue, 2023
The changes in biogenic amine contents of naturally fermented mutton sausage samples during different fermentation stages were detected by high performance liquid chromatography (HPLC), and the microbial community succession was explored using ...
WU Shuanghui, NIU Yin, HE Jikun, DAO Xiaofang, TANG Junni, CHEN Juan
doaj   +1 more source

Change of Biogenic Amines and Quality of Salmon Fillets during Different Storage Temperature

Shipin gongye ke-ji, 2022
In order to ensure the quality and safety of salmon, changes of biogenic amines and quality of salmon slices were studied in this paper at 25, 4, 0 ℃ and −20 ℃.
Donghan ZHAO, Nan ZHAO, Meijia LIANG, Huisen WANG, Wenjiao GAO, Qingqiu LIU, Yingchang LI   +6 more
doaj   +1 more source

Biogenic Amines in Alcohol-Free Beverages

Beverages, 2020
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning.
Giuliana Vinci, Lucia Maddaloni
doaj   +1 more source

Multiple Residues in the Second Extracellular Loop Are Critical for M3 Muscarinic Acetylcholine Receptor Activation [PDF]

, 2007
Recent studies suggest that the second extracellular loop (o2 loop) of bovine rhodopsin and other class I G protein-coupled receptors (GPCRs) targeted by biogenic amine ligands folds deeply into the transmembrane receptor core where the binding of cis ...
Kim, Soo-Kyung, Li, Bo, Scarselli, Marco, Wess, Jürgen   +3 more
core   +1 more source

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Foods, 2019
Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache ...
F. Barbieri, C. Montanari, F. Gardini, G. Tabanelli   +3 more
semanticscholar   +1 more source