The potential of chryseobacterium species to produce biogenic amines

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dc.contributor.author Mielmann, Annchen
dc.contributor.author Hugo, Celia J.
dc.contributor.author Jooste, Piet Johannes
dc.date.accessioned 2012-10-25T08:47:00Z
dc.date.available 2012-10-25T08:47:00Z
dc.date.issued 2011
dc.identifier.citation Mielmann, A.et al. 2011. The potential of chryseobacterium species to produce biogenic amines. Journal of food safety, 31(1):75-80. [http://onlinelibrary.wiley.com/journal/10.1111/%28ISSN%291745-4565/] en_US
dc.identifier.issn 0149-6085
dc.identifier.issn 1745-4565 (Online)
dc.identifier.uri http://hdl.handle.net/10394/7644
dc.description.abstract The food spoilage potential of the genus Chryseobacterium has not been studied in equal detail than the taxonomy of this genus. The ability of seven Chryseobacterium species to produce biogenic amines (BAs) at different temperatures and sodium chloride concentrations, was investigated by using a modified Niven medium. Temperatures at and below 15C and 25C seemed to have a definite inhibitory effect on the production of BAs in some Chryseobacterium species. Salt concentrations in excess of 4% would be needed to prevent amine production of Chryseobacterium species in food products. Chryseobacterium species have therefore the ability to decarboxylate some precursors of BAs, making them important spoilage bacteria in dairy food products. en_US
dc.description.uri http://dx.doi.org/10.1111/j.1745-4565.2010.00269.x
dc.language.iso en en_US
dc.publisher Wiley-Blackwell en_US
dc.title The potential of chryseobacterium species to produce biogenic amines en_US
dc.type Article en_US

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