Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wi...
Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine
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Author / Creator
Publisher
Des Moines, IA: International Association for Food Protection
Journal title
Language
English
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Publisher
Des Moines, IA: International Association for Food Protection
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Scope and Contents
Contents
In this article, we examine the production of biogenic amines, histamine, putrescine, tyramine, and cadaverine by 90 strains of Oenococcus oeni isolated from different cellars of Castilla-La Mancha (Spain) during wine malolactic fermentation. Amino biogenic capacity of strains was qualitatively analyzed on agar. After that, production of amines on...
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Full title
Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine
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Record Identifier
TN_cdi_proquest_miscellaneous_744692330
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_744692330
Other Identifiers
ISSN
0362-028X
E-ISSN
1944-9097
DOI
10.4315/0362-028X-72.4.907
