Detection of Biogenic Amines and Tyramine-Producing Bacteria in Fermented Sausages from Switzerland
Janine Anderegg, Moritz Fischer, Jovana Dürig, Alfonso Díe, Christophe Lacroix, Léo Meile
Topics & Concepts
CadaverineTyramineFood sciencePutrescineStarterFermentationBiogenic amineChemistryFermentation in food processingBacteriaTryptamineBiologyBiochemistryLactic acidEnzymeGeneticsReceptorNeurotransmitterPolyamine Metabolism and ApplicationsMeat and Animal Product QualityMast cells and histamine