The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation-Reference-Cited by-同舟云学术

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The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation

Published:2024-08 Issue: Volume:421 Page:110806
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Shang Hao,Yue Ying,Guo Bingrui,Ji Chaofan,Zhang Sufang,Dong Liang,Ferrocino Ilario,Cocolin Luca Simone,Lin Xinping

Publisher

Elsevier BV

Reference40 articles.

1. Mixed starter cultures to control biogenic amine production in dry fermented sausages;Bover-Cid;J. Food Prot.,2000

2. Effect of starter culture on proteolytic changes during processing of fermented beef sausages;Candogan;Food Chem.,2009

3. Activities of strains of Brochothrix thermosphacta in vitro and in meat;Casaburi;Food Res. Int.,2014

4. Effect of the use of entire male fat in the production of reduced salt fermented sausages;Corral;Meat Sci.,2016

5. Microbiological, biochemical and textural characteristics of a Tunisian dry fermented poultry meat sausage inoculated with selected starter cultures;El Adab;J. Food Saf.,2015

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