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Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/42099

Title: Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model
Author(s): Herrero Fresno, Ana
Martínez Álvarez, Noelia
Sánchez-Llana, Esther
Díaz García, María
Fernández García, María
Martín Martín, María Cruz
Ladero Losada, Víctor Manuel
Álvarez González, Miguel Ángel
Issue date: 2012
Publisher: Elsevier
Publisher version: http://dx.doi.org/10.1016/j.ijfoodmicro.2012.06.002
Citation: International Journal of Food Microbiology, 157(2), p. 297-304 (2012); doi:10.1016/j.ijfoodmicro.2012.06.002
Format extent: p. 297-304
URI: http://hdl.handle.net/10651/42099
ISSN: 0168-1605
Sponsored: This research was funded by the Spanish Ministry of Science and Innovation Community's Seventh Framework Programme (BIAMFOOD project no. 211441). N. Martínez is the beneficiary of an I3P-CSIC contract financed by the European Social Fund, and M. Diaz is the recipient of a fellowship from the Spanish Ministry of Science and Innovation. The authors thank Isabel Cuesta for excellent technical assistance, Adrian Burton for linguistic assistance, Baltasar Mayo and Ana Rodriguez for valuable advice regarding the optimisation of the cheese model, and Baltasar Mayo once again for the kind gifts of the CABI starter and P. roqueforti 1AMB.
Project id.: BIAMFOOD no.211441
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