The relationship between histidine decarboxylase-positive (hdc+) lactic acid bacteria (LAB) counts and the amounts of biogenic amines, particularly histamine, in cheeses made with and without LAB starter were investigated. ...

Consumer demand of minimally processed foods without synthetic preservatives has led to a growing interest in their replacement for more natural alternatives. Onion is widely used as a food ingredient and it is known as a ...

Data from electric particle analysis, light diffraction and flow cytometry analysis provide information on changes in cell morphology. Here, we report analyses of Saccharomyces cerevisiae populations growing in a batch ...