Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature‐dependent rate

This work was funded by the Spanish Ministry of Economy and Competitiveness (AGL2013‐45431‐R and AGL2016‐78708‐R), and by the GRUPIN14‐137 project (which is co‐financed by the Plan for Science, Technology and Innovation of the Principality of Asturias 2013–2017 and European Regional Development Funds)