The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food.

Bäumlisberger, Mathias; Moellecken, Urs; König, Helmut; Claus, Harald

Bäumlisberger, Mathias; Moellecken, Urs; König, Helmut; Claus, Harald.

Afiliação

Bäumlisberger M; Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany. m.baeumlisberger@gmx.net.
Moellecken U; Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany. ursmoell@students.uni-mainz.de.
König H; Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany. hkoenig@uni-mainz.de.
Claus H; Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany. hclaus@uni-mainz.de.

Microorganisms ; 3(4): 839-50, 2015 Nov 06.

Article em En | MEDLINE | ID: mdl-27682120

Palavras-chave

Yarrowia lipolytica, copper amine oxidase; biogenic amines; cheese; grape must; yeasts, Debaryomyces hansenii

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Microorganisms Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Alemanha País de publicação: Suíça

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