Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Brassica juncea (L.)] Fermentation

Biogenic amines (BAs) are considered potential hazards produced during fermented food processing, and the production of BAs is closely related to microbial metabolism. In this work, the changes of BA content were analyzed during mustard fermentation, and microbes and gene abundance responsible for p...

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Detalles Bibliográficos
Autores principales: Yu, Yangyang, Li, Lu, Xu, Yujuan, Li, Hong, Yu, Yuanshan, Xu, Zhenlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100585/
https://www.ncbi.nlm.nih.gov/pubmed/35572710
http://dx.doi.org/10.3389/fmicb.2022.824644

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100585/
https://www.ncbi.nlm.nih.gov/pubmed/35572710
http://dx.doi.org/10.3389/fmicb.2022.824644

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