Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products
Enterobacteria, lactic acid bacteria (LAB) and Gram-positive cocci were isolated from Spanish meat products. The most frequent species in the meat products studied were identified as Lactobacillus sake, Lactobacillus plantarum and Lactobacillus curvatus from De Man–Rogosa–Sharpe agar; Staphylococcus xylosus, Staphylococcus saprophyticus and Micrococcus varians from mannitol salt phenol-red agar; and Hafnia alvei, Escherichia coli, Pseudomonas fluorescens, Enterobacter amnigenes and Enterobacter aerogenes from violet red bile dextrose agar. The amino acid decarboxylase activity of the microorganisms isolated was assayed. Enterobacteria had higher amino acid decarboxylase activity than the other groups. LAB did not show any significant amino acid decarboxylase capability in this study.
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| Format: | artículo biblioteca |
| Language: | English |
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Elsevier
1998-03-03
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| Subjects: | Amino acid decarboxylase activity ; Fermented meat products;Microbiology, Fermented meat products, |
| Online Access: | http://hdl.handle.net/10261/26086 |
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dig-iata-es-10261-260862012-02-26T23:00:00Z Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products Silla Santos, María Hortensia Amino acid decarboxylase activity ; Fermented meat products;Microbiology Fermented meat products Enterobacteria, lactic acid bacteria (LAB) and Gram-positive cocci were isolated from Spanish meat products. The most frequent species in the meat products studied were identified as Lactobacillus sake, Lactobacillus plantarum and Lactobacillus curvatus from De Man–Rogosa–Sharpe agar; Staphylococcus xylosus, Staphylococcus saprophyticus and Micrococcus varians from mannitol salt phenol-red agar; and Hafnia alvei, Escherichia coli, Pseudomonas fluorescens, Enterobacter amnigenes and Enterobacter aerogenes from violet red bile dextrose agar. The amino acid decarboxylase activity of the microorganisms isolated was assayed. Enterobacteria had higher amino acid decarboxylase activity than the other groups. LAB did not show any significant amino acid decarboxylase capability in this study. Commission of Scientific Research and Technology) of the Ministry of Education and Science for the financial support given to research project number ALI94-1431-E. Peer reviewed 2010-07-07T14:25:08Z 2010-07-07T14:25:08Z 1998-03-03 artículo http://purl.org/coar/resource_type/c_6501 International Journal of Food Microbiology Volume 39, Issue 3, 17 February 1998, Pages 227-230 http://hdl.handle.net/10261/26086 en none 219648 bytes application/msword Elsevier |
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Amino acid decarboxylase activity ; Fermented meat products;Microbiology Fermented meat products Amino acid decarboxylase activity ; Fermented meat products;Microbiology Fermented meat products |
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Amino acid decarboxylase activity ; Fermented meat products;Microbiology Fermented meat products Amino acid decarboxylase activity ; Fermented meat products;Microbiology Fermented meat products Silla Santos, María Hortensia Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products |
| description |
Enterobacteria, lactic acid bacteria (LAB) and Gram-positive cocci were isolated from Spanish meat products. The most frequent species in the meat products studied were identified as Lactobacillus sake, Lactobacillus plantarum and Lactobacillus curvatus from De Man–Rogosa–Sharpe agar; Staphylococcus xylosus, Staphylococcus saprophyticus and Micrococcus varians from mannitol salt phenol-red agar; and Hafnia alvei, Escherichia coli, Pseudomonas fluorescens, Enterobacter amnigenes and Enterobacter aerogenes from violet red bile dextrose agar. The amino acid decarboxylase activity of the microorganisms isolated was assayed. Enterobacteria had higher amino acid decarboxylase activity than the other groups. LAB did not show any significant amino acid decarboxylase capability in this study. |
| format |
artículo |
| topic_facet |
Amino acid decarboxylase activity ; Fermented meat products;Microbiology Fermented meat products |
| author |
Silla Santos, María Hortensia |
| author_facet |
Silla Santos, María Hortensia |
| author_sort |
Silla Santos, María Hortensia |
| title |
Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products |
| title_short |
Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products |
| title_full |
Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products |
| title_fullStr |
Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products |
| title_full_unstemmed |
Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products |
| title_sort |
amino acid decarboxylase capability of microorganisms isolated in spanish fermented meat products |
| publisher |
Elsevier |
| publishDate |
1998-03-03 |
| url |
http://hdl.handle.net/10261/26086 |
| work_keys_str_mv |
AT sillasantosmariahortensia aminoaciddecarboxylasecapabilityofmicroorganismsisolatedinspanishfermentedmeatproducts |
| _version_ |
1777669956902584320 |