Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish
An agar medium containing histidine or tyrosine incubated anaerobically was used for detecting the decarboxylating activity of bacteria isolated from Portuguese vacuum-packed cold-smoked fish during chilled storage. The capacity of each bacterial isolate to produce histamine and tyramine was studied...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/6829 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6829 |