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Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model
| dc.contributor.author | Herrero Fresno, Ana | |
| dc.contributor.author | Martínez Álvarez, Noelia | |
| dc.contributor.author | Sánchez-Llana, Esther | |
| dc.contributor.author | Díaz García, María | |
| dc.contributor.author | Fernández García, María Paz | |
| dc.contributor.author | Martín Martín, María Cruz | |
| dc.contributor.author | Ladero Losada, Víctor Manuel | |
| dc.contributor.author | Álvarez González, Miguel Ángel | |
| dc.date.accessioned | 2017-04-24T11:45:01Z | |
| dc.date.available | 2017-04-24T11:45:01Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | International Journal of Food Microbiology, 157(2), p. 297-304 (2012); doi:10.1016/j.ijfoodmicro.2012.06.002 | |
| dc.identifier.issn | 0168-1605 | |
| dc.identifier.issn | 1879-3460 | |
| dc.identifier.uri | http://hdl.handle.net/10651/42099 | |
| dc.description.sponsorship | 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. | |
| dc.format.extent | p. 297-304 | |
| dc.language.iso | eng | |
| dc.publisher | Elsevier | |
| dc.relation.ispartof | International Journal of Food Microbiology | |
| dc.rights | © | |
| dc.source | Scopus | |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84862874769&doi=10.1016%2fj.ijfoodmicro.2012.06.002&partnerID=40&md5=403b659b7d4bf139fb98dd94f5db7219 | |
| dc.title | Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1016/j.ijfoodmicro.2012.06.002 | |
| dc.relation.projectID | BIAMFOOD no.211441 | |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.ijfoodmicro.2012.06.002 |
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