Krismer, and F. Gotz. 2002. 138. The nitrate reductase and nitrite reductase operons Hansen, E. 2002. Commercial bacterial starter cultures and the narT gene of Staphylococcus carnosus are for fermented foods of the future. International positively controlled by the novel two-component Journal of Food Microbiology 78:119–131. system NreBC. Journal of Bacteriology 184(23): Hernández-Jover, T., M. Izquierdo-Pulido, M. Veciana- 6624–6634. Noguéz, A. Mariné-Font, and M. Vidal-Carou. 1997a. 216 Chapter 10 Biogenic amine and polyamine contents in meat Kleerebezem, M., J. Boekhorst, R. van Kranenburg, D. and meat products. Journal of Agricultural Food Molenaar, O. P., Kuipers, R. Leer, R. Tarchini, A. Chemistry 45:2098–2102. Peters, M. Sandbrink, W. Fiers, W. Stiekema, Hernández-Jover, T., M
6623 47108 10/15/2009 Not Specified 26 6624 47108 10/15/2009 Not Specified 9 6625 47109 9/11/2011 High 47 6626 47136 1/24/2011 Medium 18 6627 47138 1/9/2009 Low 1 6628 47168 6/21/2009 Not Specified 24 6629 47168 6/21/2009 Not Specified 42 6630 47169 3/3/2010 Medium 15 6631 47171 1/7/2010 Medium 21 6632 47171 1/7/2010 Medium 19 6633 47171 1/7/2010 Medium 32 6634 47173 9/1/2009 Not Specified 41 6635 47174 9/16/2011 Critical 42 6636 47175 4/25/2010 Not Specified 40 6637 47201 12/28/2009 Critical 18 6638 47203 12/18/2009 Critical 8 6639 47203 12/18/2009 Critical 44 6640 47207 12/18/2009 Low 15 6641 47232 8/17/2010 Not Specified 39 6642 47236 10/2/2011 High 1 6643 47265 12/10/2011 Critical 31 6644 47267 12/29/2010 Medium 24
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