Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and...

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Detalles Bibliográficos
Autores principales: Sun, Xueying, Sun, Erke, Sun, Lina, Su, Lin, Jin, Ye, Ren, Lina, Zhao, Lihua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322946/
https://www.ncbi.nlm.nih.gov/pubmed/35885300
http://dx.doi.org/10.3390/foods11142057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322946/
https://www.ncbi.nlm.nih.gov/pubmed/35885300
http://dx.doi.org/10.3390/foods11142057

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