Biogenic Amine Formation Based on Microbial Diversity in Fermented Foods: A Review
In traditional fermented foods, the microbial community is complex, and their metabolic pathways are diverse. Among them, microorganisms with decarboxylase activity can metabolize free amino acids to form potentially hazardous factors-biogenic amines (BAs). BAs are a class of low molecular weight ba...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020123 |