Effects of different co-cultures on the amino acid availability, biogenic amine concentrations and protein metabolism of fermented sufu and their relationships-Reference-Cited by-同舟云学术

Effects of different co-cultures on the amino acid availability, biogenic amine concentrations and protein metabolism of fermented sufu and their relationships

Published:2019-10 Issue: Volume:113 Page:108323
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liang Jingjing,Li Dawei,Shi Ruiqin,Wang Jie,Ma Yanli,Xiong Ke

Funder

National Natural Science Foundation of China

Beijing Food Nutrition and Human Health Innovation Center, Open Foundation, China, Beijing

Science and Technology Research

Publisher

Elsevier BV

Subject

Food Science

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3. Improved screening procedure for BA production by lactic acid bacteria;Bover-Cid;International Journal of Food Microbiology,1999

4. Scientific opinion on risk based control of BA formation in fermented foods. EFSA Panel on Biological Hazards (BIOHAZ);EFSA (European Food Safety Authority);EFSA Journal,2011

5. Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea KDF3 and its protease KP3 as adjuncts;Feng;Journal of Applied Microbiology,2014

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