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Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese
The influence of Morganella morganii isolated from cheese on the formation of biogenic amines was studied in raclette-type cheeses. Three variants were produced. One variant containing a cadaverine- and histamine-forming strain, one variant with a putrescine- and histamine-forming strain, and a variant without M. morganii. After 130 d of ripening, live M. morganii was found in the outer layers but no longer inside the cheese. The cheeses with the cadaverine-forming strain exhibited a decreasingdoi:10.48350/167975 fatcat:xnldu74n5fe5rbevqupbrwjp3i