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Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism

A L. plantarum, CAU 3823, which can degrade 40% of biogenic amines (BAs) content in Chinese rice wine (CRW) at the end of post-fermentation, was selected and characterized in this work. It would be an optimal choice to add 10(6) cfu/mL of selected strain into the fermentation broth to decrease the B...

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Detalles Bibliográficos
Autores principales:	Niu, Tianjiao, Li, Xing, Guo, Yongjie, Ma, Ying
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6724028/ https://www.ncbi.nlm.nih.gov/pubmed/31382407 http://dx.doi.org/10.3390/foods8080312

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