Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria

This study was performed to mine biogenic amine (BA)-degrading lactic acid bacteria (LAB) from kimchi and to investigate the effects of the LAB strains on BA reduction in Baechu kimchi fermentation. Among 1448 LAB strains isolated from various kimchi varieties, five strains capable of considerably d...

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Detalles Bibliográficos
Autores principales: Lee, Junsu, Jin, Young Hun, Pawluk, Alixander Mattay, Mah, Jae-Hyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704687/
https://www.ncbi.nlm.nih.gov/pubmed/34946171
http://dx.doi.org/10.3390/microorganisms9122570

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704687/
https://www.ncbi.nlm.nih.gov/pubmed/34946171
http://dx.doi.org/10.3390/microorganisms9122570

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