𝔖 Bobbio Scriptorium
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THE FORMATION OF HISTAMINE IN HERBY CHEESE DURING RIPENING

✍ Scribed by EMRULLAH SAGUN; KAMIL EKICI; HUSAMETTIN DURMAZ


Book ID
111342089
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
58 KB
Volume
28
Category
Article
ISSN
0146-9428

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Six strains of Enterococcus faecalis and three strains of E faecium were investigated for their proteolytic activity and ability to decarboxylate the amino acids lysine, histidine, tyrosine, ornithine and phenylalanine. All strains tested displayed cell wall-associated proteolytic activities, and th