Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the...

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Detalles Bibliográficos
Autores principales: Ma, Xinxiu, Bi, Jingran, Li, Xinyu, Zhang, Gongliang, Hao, Hongshun, Hou, Hongman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621993/
https://www.ncbi.nlm.nih.gov/pubmed/34828853
http://dx.doi.org/10.3390/foods10112572

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621993/
https://www.ncbi.nlm.nih.gov/pubmed/34828853
http://dx.doi.org/10.3390/foods10112572

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