2017
DOI: 10.4322/rbcv.2017.039
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Potential biogenic amine-producing bacteria in ripened cheeses

Abstract: This study aimed to determine which of the eight cheese varieties (Prato, Standard Minas, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz-and Reblochon-types) prepared at a dairy processing plant in the state of Rio de Janeiro had higher concentration of biogenic amines (BA) (putrescine, cadaverine, tyramine, histamine, spermidine and spermine), to detect which BA were produced at higher concentrations and to determine if the presence of Enterobacteriaceae, biogenic amine producing bacteria (BAPB) or physic… Show more

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