Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model
Publication date:
2012
Editorial:
Elsevier
Publisher version:
Citación:
International Journal of Food Microbiology, 157(2), p. 297-304 (2012); doi:10.1016/j.ijfoodmicro.2012.06.002
Descripción física:
p. 297-304
Patrocinado por:
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.
Id. Proyecto:
BIAMFOOD no.211441
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