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Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture
Bacillus polymyxa D05-1, isolated from salted fish product and possessing amine degrading activity, was used as a starter culture in salted fish fermentation in this study. Fermentation was held at 35°C for 120 days. The water activity in control samples (without starter culture) and inoculated samp...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9345427/ https://www.ncbi.nlm.nih.gov/pubmed/28911399 http://dx.doi.org/10.1016/j.jfda.2015.02.002 |