Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C-Reference-Cited by-同舟云学术

Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C

Published:2018-08 Issue: Volume:24 Page:127-136
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kuley Esmeray,Durmus Mustafa,Ucar Yilmaz,Kosker Ali Riza,Aksun Tumerkan Elif Tugçe,Regenstein Joe M.,Ozogul Fatih

Funder

Scientific Research Projects Unit

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference67 articles.

1. Bacteriocins: Modes of action potentials and food preservation and control of food poisoning;Abee;International Journal of Food Microbiology,1995

2. Chemical, microbiological, and sensory properties of fermented fish products from Sardinella sp. in Nigeria;Achinewhu;Journal of Aquatic Food Product Technology,2002

3. Microbiology of naturally fermented fish (Sardinella sp);Achinewhu;Journal of Aquatic Food Product Technology,2004

4. Bestmmung des fluchhtigen basensticktoofs;Antonocopoulus,1973

5. The effects of essential oils addition on the quality of wild and farmed sea bream (Sparus aurata) stored in ice;Attouchi;Food and Bioprocess Technology,2012

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The impacts of biopreservation with Latilactobacillus sakei cell-free supernatant in combination with plant-based extracts on the quality of modified atmosphere packed sea bass (Dicentrarchus labrax) fillets;LWT;2024-10

2. Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations;Foods;2024-01-23

3. The impact of synthetic and natural additives on biogenic amine production in food products;Food Bioscience;2023-12

4. The preparation, characterization and gastroprotective activity of fermented oyster hydrolysate;Journal of Food Measurement and Characterization;2023-09-30

5. The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review;Critical Reviews in Food Science and Nutrition;2023-09-19