Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria
Inés María Ramos, Sara Rodríguez‐Sánchez, María Llanos Palop, Justa María Poveda
Topics & Concepts
Food scienceCadaverineRaw milkChemistryTyramineRipeningBiogenic amineLactic acidOrganolepticRaw materialBacteriaLactobacillus plantarumPutrescineBiochemistryBiologyOrganic chemistryEnzymeNeurotransmitterGeneticsReceptorPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides