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Items: 1 to 20 of 101

1.

Construction and characterization of a double mutant of Enterococcus faecalis that does not produce biogenic amines.

Perez M, Calles-Enríquez M, Del Rio B, Redruello B, de Jong A, Kuipers OP, Kok J, Martin MC, Ladero V, Fernandez M, Alvarez MA.

Sci Rep. 2019 Nov 14;9(1):16881. doi: 10.1038/s41598-019-53175-5.

2.

Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?

Ladero V, Fernández M, Calles-Enríquez M, Sánchez-Llana E, Cañedo E, Martín MC, Alvarez MA.

Food Microbiol. 2012 May;30(1):132-8. doi: 10.1016/j.fm.2011.12.016. Epub 2011 Dec 22.

PMID:
22265293
3.

Enterococcus faecalis Bacteriophage 156 Is an Effective Biotechnological Tool for Reducing the Presence of Tyramine and Putrescine in an Experimental Cheese Model.

Del Rio B, Sánchez-Llana E, Redruello B, Magadan AH, Fernández M, Martin MC, Ladero V, Alvarez MA.

Front Microbiol. 2019 Mar 20;10:566. doi: 10.3389/fmicb.2019.00566. eCollection 2019.

4.

The Relationship among Tyrosine Decarboxylase and Agmatine Deiminase Pathways in Enterococcus faecalis.

Perez M, Ladero V, Del Rio B, Redruello B, de Jong A, Kuipers O, Kok J, Martin MC, Fernandez M, Alvarez MA.

Front Microbiol. 2017 Nov 1;8:2107. doi: 10.3389/fmicb.2017.02107. eCollection 2017.

5.

Q69 (an E. faecalis-Infecting Bacteriophage) As a Biocontrol Agent for Reducing Tyramine in Dairy Products.

Ladero V, Gómez-Sordo C, Sánchez-Llana E, Del Rio B, Redruello B, Fernández M, Martín MC, Alvarez MA.

Front Microbiol. 2016 Apr 5;7:445. doi: 10.3389/fmicb.2016.00445. eCollection 2016.

6.

Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile.

Alfaia CM, Gouveia IM, Fernandes MH, Fernandes MJ, Semedo-Lemsaddek T, Barreto AS, Fraqueza MJ.

J Food Sci. 2018 Oct;83(10):2544-2549. doi: 10.1111/1750-3841.14298. Epub 2018 Sep 5.

PMID:
30252142
7.

Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck.

Liu F, Du L, Xu W, Wang D, Zhang M, Zhu Y, Xu W.

J Food Prot. 2013 May;76(5):854-9. doi: 10.4315/0362-028X.JFP-12-487.

PMID:
23643128
8.

Biofilm-Forming Capacity in Biogenic Amine-Producing Bacteria Isolated from Dairy Products.

Diaz M, Ladero V, Del Rio B, Redruello B, Fernández M, Martin MC, Alvarez MA.

Front Microbiol. 2016 May 12;7:591. doi: 10.3389/fmicb.2016.00591. eCollection 2016.

9.

Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages.

Sparo M, Nuñez GG, Castro M, Calcagno ML, García Allende MA, Ceci M, Najle R, Manghi M.

Food Microbiol. 2008 Jun;25(4):607-15. doi: 10.1016/j.fm.2008.01.008. Epub 2008 Feb 2.

PMID:
18456116
10.

Tyramine biosynthesis is transcriptionally induced at low pH and improves the fitness of Enterococcus faecalis in acidic environments.

Perez M, Calles-Enríquez M, Nes I, Martin MC, Fernandez M, Ladero V, Alvarez MA.

Appl Microbiol Biotechnol. 2015 Apr;99(8):3547-58. doi: 10.1007/s00253-014-6301-7. Epub 2014 Dec 23.

PMID:
25529314
11.

Biogenic amines in dry fermented sausages: a review.

Suzzi G, Gardini F.

Int J Food Microbiol. 2003 Nov 15;88(1):41-54. Review.

PMID:
14527784
12.

Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.

Gardin F, Martuscelli M, Caruso MC, Galgano F, Crudele MA, Favati F, Guerzoni ME, Suzzi G.

Int J Food Microbiol. 2001 Feb 28;64(1-2):105-17.

PMID:
11252492
13.

Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks.

Liu F, Du L, Wu H, Wang D, Zhu Y, Geng Z, Zhang M, Xu W.

J Food Prot. 2014 Oct;77(10):1804-8. doi: 10.4315/0362-028X.JFP-14-141.

PMID:
25285502
14.

The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.

Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.

Food Microbiol. 2010 Oct;27(7):880-8. doi: 10.1016/j.fm.2010.04.014. Epub 2010 Jun 8.

PMID:
20688229
15.

Factors affecting tyramine production in Enterococcus durans IPLA 655.

Fernández M, Linares DM, Rodríguez A, Alvarez MA.

Appl Microbiol Biotechnol. 2007 Jan;73(6):1400-6. Epub 2006 Oct 17.

PMID:
17043827
16.

Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci.

Tabanelli G, Montanari C, Bargossi E, Lanciotti R, Gatto V, Felis G, Torriani S, Gardini F.

Int J Food Microbiol. 2014 Nov 3;190:14-23. doi: 10.1016/j.ijfoodmicro.2014.08.023. Epub 2014 Aug 21.

PMID:
25173915
17.

Melatonin is formed during winemaking at safe levels of biogenic amines.

Rodriguez-Naranjo MI, Ordóñez JL, Callejón RM, Cantos-Villar E, Garcia-Parrilla MC.

Food Chem Toxicol. 2013 Jul;57:140-6. doi: 10.1016/j.fct.2013.03.014. Epub 2013 Mar 24.

PMID:
23531627
18.

Sensitivity to Enterocins of Biogenic Amine-Producing Faecal Enterococci from Ostriches and Pheasants.

Lauková A, Kandričáková A, Buňková L, Pleva P, Ščerbová J.

Probiotics Antimicrob Proteins. 2017 Dec;9(4):483-491. doi: 10.1007/s12602-017-9272-z.

PMID:
28342109
19.

Transcriptome profiling of TDC cluster deletion mutant of Enterococcus faecalis V583.

Perez M, Ladero V, Del Rio B, Redruello B, de Jong A, Kuipers OP, Kok J, Martin MC, Fernandez M, Alvarez MA.

Genom Data. 2016 Jun 23;9:67-9. doi: 10.1016/j.gdata.2016.06.012. eCollection 2016 Sep.

20.

Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.

Yang J, Ding X, Qin Y, Zeng Y.

J Agric Food Chem. 2014 Aug 6;62(31):7947-54. doi: 10.1021/jf501772s. Epub 2014 Jul 25.

PMID:
25029555

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