Investigation of the Biogenic Amine Content in Jiangxi-made Sufu and Isolation and Identification of Amine-producing Bacteria
The biogenic amine Level in Jiangxi-made sufu was analyzed by high performance liquid chromatography (HPLC) and amine-producing bacteria were isolated and identified by microbiological methods combined with HPLC confirmation. The results showed that total biogenic amine level ranged from 68.5 to 108...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110004 |