Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish

RESEARCH BACKGROUND: One of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product...

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Detalles Bibliográficos
Autores principales: Rungraeng, Natthakan, Ohtaguchi, Kazuhisa, Chysirichote, Teerin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666945/
https://www.ncbi.nlm.nih.gov/pubmed/38022886
http://dx.doi.org/10.17113/ftb.61.03.23.7984

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666945/
https://www.ncbi.nlm.nih.gov/pubmed/38022886
http://dx.doi.org/10.17113/ftb.61.03.23.7984

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