Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria
This study was performed to mine biogenic amine (BA)-degrading lactic acid bacteria (LAB) from kimchi and to investigate the effects of the LAB strains on BA reduction in <i>Baechu</i> kimchi fermentation. Among 1448 LAB strains isolated from various kimchi varieties, five strains capabl...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-12-01
|
| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/9/12/2570 |