Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria

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...

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Bibliographic Details
Main Authors: Junsu Lee, Young Hun Jin, Alixander Mattay Pawluk, Jae-Hyung Mah
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Microorganisms
Subjects:
biogenic amine
lactic acid bacteria
biogenic amine degradation
multicopper oxidase
<i>Baechu</i> kimchi
fermentation
Online Access:https://www.mdpi.com/2076-2607/9/12/2570

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