Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the...

Full description

Bibliographic Details
Main Authors: Xinxiu Ma, Jingran Bi, Xinyu Li, Gongliang Zhang, Hongshun Hao, Hongman Hou
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
fish sauce
biogenic amines
microbial community dynamics
starter
correlation analysis
Online Access:https://www.mdpi.com/2304-8158/10/11/2572

Similar Items

Similar Items