Metagenomic Analysis of Microbial Diversity and Biogenic Amine Metabolism in Naturally Fermented Mutton Sausage
The changes in biogenic amine contents of naturally fermented mutton sausage samples during different fermentation stages were detected by high performance liquid chromatography (HPLC), and the microbial community succession was explored using metagenomics. Meanwhile, the correlation between biogeni...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-09-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-017.pdf |