"S, Z(MSM 432100001)" . "293968" . "Dohnal, Vlastimil" . . "Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified in average in 88 % and 44 % of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71 % and 16 %, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and E. faecalis were identified as tyramine/histamine producers in the sausages." . "Meat Science" . . "3" . . "5"^^ . "RIV/62156489:43210/10:00159839!RIV13-MSM-43210___" . "RIV/62156489:43210/10:00159839" . . . . "Burdychov\u00E1, Radka" . "Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages" . . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . "43210" . "Komprda, Tom\u00E1\u0161" . . . . "0309-1740" . . "8"^^ . "Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages"@en . "Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus + Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified in average in 88 % and 44 % of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71 % and 16 %, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and E. faecalis were identified as tyramine/histamine producers in the sausages."@en . . "86" . . . . . . "Pet\u00EDrov\u00E1, Eva" . . "[74730AE1A2BB]" . "4"^^ . "Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages" . "Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages"@en . "Lactobacillus; biogenic amines; tyramine; Enterococcus; tyrosine-decarboxylase; PCR; decarboxylating broth"@en . . . . "Sl\u00E1dkov\u00E1, Pavla" . . .