Characterization of Biogenic Amine-Producing Microorganisms Isolated from Myeolchi-Jeot, Korean Salted and Fermented Anchovy
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Mah, Jae-Hyung
(Graduate School of Life Sciences and Biotechnology, Korea University)
Ahn, Jun-Bae (Department of Food Science and Technology, Youngdong University) Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University) Sung, Ha-Chin (Graduate School of Life Sciences and Biotechnology, Korea University) Hwang, Han-Joon (Graduate School of Life Sciences and Biotechnology, Korea University) |
1 |
Liquid chromatographic determination of biogenic amines in dry sausages
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2 |
Evaluation of histidine decarboxylase activity of bacteria isolated from sardine(Sardina pilchardus) by an enzymatic method
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DOI ScienceOn |
3 |
Biogenic amines in cheese and other fermented foods: A review
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4 |
Isolation of salt tolerant histamine-forming bacteria from commercial rice-bran pickled sardine
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DOI |
5 |
Differential plating medium for quantitative detection of histamine-producing bacteria
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6 |
Genus Bacillus
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7 |
Amines in food
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DOI ScienceOn |
8 |
Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore(Thunnus alalunga)
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9 |
Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies(Engraulis encrasicholus)
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10 |
Improvement of decarboxylating agar medium for screening of biogenic amine-producing bacteria isolated from kimchi
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과학기술학회마을 |
11 |
Isolation and identification of Staphylococcus sp. from Korean fermented fish products
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과학기술학회마을 |
12 |
Changes in biogenic amines and microbiological analysis in albacore(Thunnus alalunga) muscle during frozen storage
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13 |
Biogenic amines: Their importance in foods
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DOI ScienceOn |
14 |
Genus Bacillus
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15 |
Fish fermentation technology in Korea
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16 |
Purification and characterization of a fibrinolytic enzyme from Bacillus sp. KDO-13 isolated from soybean paste
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17 |
In vitro cancer chemopreventive activities of polysaccharides from soybeans fermented with Phellinus igniarius or Agrocybe cylindracea
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과학기술학회마을 |
18 |
Histamine food poisoning: Toxicology and clinical aspects
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DOI ScienceOn |
19 |
Biogenic amines and their production by microorganisms in food
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DOI ScienceOn |
20 |
Biogenic amines in Jeotkals, Korean salted and fermented fish products
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DOI ScienceOn |
21 |
Amines
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22 |
Biologically active amines in foods. A review
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23 |
Formation of heterocyclic N-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids
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DOI |
24 |
Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria
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25 |
Histamine production by foodborne bacterial species
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DOI |
26 |
Tyramine is a major mutagen precursor in soy sauce being convertible to a mutagen by nitrite
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27 |
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28 |
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29 |
Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies
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30 |
Microbiology of salt-fermented fishery products in Korea
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31 |
Formation of biogenic amine in herring and mackerel
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DOI |
32 |
Bacillus macerans, a new potent histamine producing bacteria isolated from Italian cheese
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DOI ScienceOn |
33 |
The effect of GDL-induced pH decrease on the formation of biogenic amines in meat
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34 |
Identification of histamine-producing bacteria isolated from sardine(Sardina pilchardus) stored in ice and at ambient temperature(<TEX>$25^ {\circ}C$</TEX>)
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DOI |
35 |
Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods
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DOI |
36 |
Occurrence and formation of biologically active amines in foods
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DOI ScienceOn |
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