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Lacticaseibacillus paracasei strain:5b

ABSTRACT: Lacticaseibacillus paracasei strain:5b Genome sequencing and assembly



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AUYM01.dat.gz Other
AUYM01.fasta.gz Fasta.gz
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AUYM01.dat.gz Other
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Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model.

Herrero-Fresno Ana A   Martínez Noelia N   Sánchez-Llana Esther E   Díaz María M   Fernández María M   Martin Maria Cruz MC   Ladero Victor V   Alvarez Miguel A MA  

International journal of food microbiology 20120607 2

Tyramine and histamine are the biogenic amines (BAs) most commonly found in cheese, in which they appear as a result of the microbial enzymatic decarboxylation of tyrosine and histidine respectively. Given their toxic effects, their presence in high concentrations in foods should be avoided. In this work, samples of three cheeses (Zamorano, Cabrales and Emmental) with long ripening periods, and that often have high BA concentrations, were screened for the presence of BA-degrading lactic acid bac  ...[more]

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