Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production

Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during <i>manipueira</i> fermentation for <i>tucupi</i>. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine...

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Bibliographic Details
Main Authors:	Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Gilson Celso Albuquerque Chagas Junior, Rosinelson da Silva Pena
Format:	Article
Language:	English
Published:	MDPI AG 2022-04-01
Series:	Microorganisms
Subjects:	<i>Lactobacillus</i> <i>Manihot esculenta</i> cassava product Amazonian fermented product fermented food
Online Access:	https://www.mdpi.com/2076-2607/10/5/840

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