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Biogenic Amine Production by Lactic Acid Bacteria: A Review

Foods, 2019-01, Vol.8 (1), p.17

2019

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Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Frontiers in microbiology, 2016-08, Vol.7, p.1218

2016

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Author Correction: Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin

Scientific reports, 2022-03, Vol.12 (1), p.3676-3676, Article 3676

2022

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Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin

Scientific reports, 2021-10, Vol.11 (1), p.21263-21263, Article 21263

2021

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Phenotypic Diversity of Lactobacillus sakei Strains

Frontiers in microbiology, 2018-08, Vol.9, p.2003-2003

2018

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Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)

Foods, 2021-09, Vol.10 (9), p.2138

2021

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Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae : Effects of the Presence of Citral

Frontiers in microbiology, 2019-07, Vol.10, p.1737-1737

2019

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Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea

Journal of food protection, 2017-09, Vol.80 (9), p.1429-1435

2017

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Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes

Scientific reports, 2022-08, Vol.12 (1), p.13158-13158, Article 13158

2022

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Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

Nutrients, 2018-10, Vol.10 (10), p.1497

2018

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Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

Applied and Environmental Microbiology, 2011-04, Vol.77 (8), p.2817-2822

2011

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Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages

Fermentation (Basel), 2022-11, Vol.8 (12), p.683

2022

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(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

Frontiers in microbiology, 2019-02, Vol.10, p.246-246

2019

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Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality

Forests, 2024-02, Vol.15 (2), p.353

2024

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Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60

Journal of food science, 2012-04, Vol.77 (4), p.M231-M237

2012

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Insights into the Metabolomic Diversity of Latilactobacillus sakei

Foods, 2022-02, Vol.11 (3), p.477

2022

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Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

Antioxidants, 2023-01, Vol.12 (2), p.298

2023

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Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars

Foods, 2020-06, Vol.9 (6), p.720

2020

Volltextzugriff (PDF)

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy

Microorganisms (Basel), 2023-07, Vol.11 (8), p.1942

2023

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Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses

Journal of food protection, 2009-10, Vol.72 (10), p.2162-2169

2009

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Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk

Applied and Environmental Microbiology, 2011-02, Vol.77 (3), p.1140-1144

2011

Volltextzugriff (PDF)

Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus

Frontiers in nutrition (Lausanne), 2023-01, Vol.9, p.1092172-1092172

2023

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Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

Foods, 2021-11, Vol.10 (11), p.2691

2021

Volltextzugriff (PDF)

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties

Foods, 2023-02, Vol.12 (4), p.727

2023

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Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

Journal of functional foods, 2015-03, Vol.13, p.126-136

2015

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Biogenic Amine Production by Lactic Acid Bacteria: A Review

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Author Correction: Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin

Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin

Phenotypic Diversity of Lactobacillus sakei Strains

Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)

Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae : Effects of the Presence of Citral

Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea

Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages

(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality

Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60

Insights into the Metabolomic Diversity of Latilactobacillus sakei

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy

Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses

Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk

Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus

Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties

Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

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