Reduction of tyramine accumulation in Thai fermented shrimp (kung-som) by nisin Z-producing Lactococcus lactis KTH0-1S as starter culture-Reference-Cited by-同舟云学术

Reduction of tyramine accumulation in Thai fermented shrimp (kung-som) by nisin Z-producing Lactococcus lactis KTH0-1S as starter culture

Author:

Saelao Sutanate,Maneerat Suppasil,Thongruck Kanokwan,Watthanasakphuban Nisit,Wiriyagulopas Sireewan,Chobert Jean-Marc,Haertlé Thomas

Funder

Halal Institute Prince of Songkla University

National Research University Project of Thailand, Office of the Higher Education Commission

Prince of Songkla University

Graduate School of Prince of Songkla University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. A dynamic approach to predicting bacterial growth in food;Baranyi;International Journal of Food Microbiology,1994

3. Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment1;Blaya;Journal of Dairy Science,2017

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