Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage.

@article{Rivas2008BiogenicAP,
  title={Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage.},
  author={Blanca de las Rivas and Claudia Ruiz-Capillas and Alfonso V. Carrascosa and Jos{\'e} Antonio Curiel and Francisco Jim{\'e}nez-Colmenero and Rosario Palacios Mu{\~n}oz},
  journal={Meat science},
  year={2008},
  volume={80 2},
  pages={272-7}
}
We studied the production of biogenic amines by 200 strains of lactic acid bacteria and staphylococci isolated during chilled storage from samples of Spanish dry-cured "chorizo" sausage treated with high-pressure. The presence of biogenic amines in a decarboxylase synthetic broth was confirmed by ion-exchange chromatography. β-phenylethylamine was the biogenic amine more frequently produced (22.5%), followed by tyramine (7.5%). In tyramine producer-strains the presence of a tyrosine… CONTINUE READING
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