Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships

Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships

Five fermented sausage groups were produced (fermented sausages (FS) produced without starter culture (natural fermentation), control; FS produced with commercial starter culture Almi7™ (Staphylococcus carnosus and Lactobacillus sakei), T1; FS produced with Enterococcus thailandicus, T2; FS produced...

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Bibliographic Details
Main Authors: Hyeong Sang Kim, Seung Yun Lee, Sun Jin Hur
Format: Article
Language:English
Published: Elsevier 2019-01-01
Series:Journal of Functional Foods
Subjects:
Different starter cultures
Biogenic amine
Mutagenicity
Oxidative stress
Neuroprotective activity
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618306091

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http://www.sciencedirect.com/science/article/pii/S1756464618306091

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