Production of biogenic amines by enterococci.

@article{Kuerov2018ProductionOB,
  title={Production of biogenic amines by enterococci.},
  author={K. Ku{\vc}erov{\'a} and Hana Svobodov{\'a} and {\vS}těp{\'a}n Tůma and Iva Ondrackova and Milada Plockov{\'a}},
  journal={Czech Journal of Food Sciences},
  year={2018},
  volume={27},
  pages={50-55}
}
Enterococci were presented in all tested samples of raw cow milk (six samples) at the level 10 3 -10 5 CFU/ml, fresh cheeses (five samples) at the level 10 2 -10 6 CFU/g and semi-hard cheeses (five samples) at the level 10 3 -10 5 CFU/g. All 33 isolated Enterococcus strains were screened for decarboxylase activity by usage differential growth medium and 20 of them possessed tyrosine decarboxylase activity. A collection of eight strains with the strongest decarboxylase activity were identified… Expand

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