Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Control of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial candidate for BAs control. Seven lactic acid bacteria...

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Detalles Bibliográficos
Autores principales: Li, Lu, Wen, Xiaoxue, Wen, Zhiyou, Chen, Shouwen, Wang, Ling, Wei, Xuetuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5962796/
https://www.ncbi.nlm.nih.gov/pubmed/29867901
http://dx.doi.org/10.3389/fmicb.2018.01015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5962796/
https://www.ncbi.nlm.nih.gov/pubmed/29867901
http://dx.doi.org/10.3389/fmicb.2018.01015

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