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, E. Santos, I. Jaime, and J. and F. Toldrà. 1999a. Hydrolysis of pork muscle sar- Rovira. 2003. Influence of starter cultures and sugar coplasmic proteins by Lactobacillus curvatus and concentrations on biogenic amine contents in chorizo Lactobacillus sakei. Applied and Environmental dry sausage. Food Microbiology 20:275–284. Microbiology 65:578–584. Halàsz, A., A. BaraÂth, L. Simon-Sarkadi, and W. Fadda, S., Y. Sanz, G. Vignolo, M. Aristoy, G. Oliver, Holzapfel. 1994. Biogenic amines and their produc- and F. Toldra. 1999b. Characterization of pork muscle tion by micro-organisms in food. Trends in Food protein hydrolysis caused by Lactobacillus plantarum. Science and Technology 5:42–48. Applied and Environmental Microbiology 65:3540– Hammes, W., 1996. Qualitätsmerkmale von starterkul- 3546

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