Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods

Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods

The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/M...

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Bibliographic Details
Main Authors:	Vesković-Moračanin Slavica, Stefanović Srđan, Borović Branka, Nastasijević Ivan, Milijašević Milan, Stojanova Monika, Đukić Dragutin
Format:	Article
Language:	English
Published:	University of Kragujevac, Faculty of Agronomy, Cacak 2022-01-01
Series:	Acta Agriculturae Serbica
Subjects:	biogenic amines lactic acid bacteria serbian traditional fermented food liquid chromatography tandem mass spectrometry
Online Access:	https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2022/0354-95422253049V.pdf

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