Article ID Journal Published Year Pages File Type
4363281 Food Microbiology 2011 8 Pages PDF
Abstract
► The biogenic amines (BA) content in ciders from different origins was determined by HPLC. ► qPCR tools developed for the quantitative detection of BA producers from cheese and wine were validated in cider. ► A good connection between the BA content (HPLC) and the presence of BA-producing microorganisms (qPCR) was observed. ► BA-producing bacteria were isolated from the analyzed cider samples, including new histamine- and putrescine-producing Lactobacillus paracollinoides strains.
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Life Sciences Agricultural and Biological Sciences Food Science
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Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers
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