Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation-Reference-Cited by-同舟云学术

Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation

Published:2021-11-06 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Chen Yingqi¹,Wu Changli¹,Xu Weiying¹,Lu Ziying¹,Fu Rong¹,He Xinyi¹,Ma Zhuolin¹,Zhang Hongmei¹^ORCID

Affiliation:

1. College of Biological and Pharmaceutical Science Guangdong University of Technology Guangzhou China

Funder

National Natural Science Foundation of China

Science and Technology Planning Project of Guangdong Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16141

Reference30 articles.

1. Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and ferrous chelating activity (FCA);Abubakr M. A. S.;African Journal of Microbiology Research,2012

2. Detection of Biogenic Amines and Tyramine-Producing Bacteria in Fermented Sausages from Switzerland

3. Natural applications for nitrite/nitrate reduction in meat products

4. Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine

5. The World Cancer Research Fund report 2007: A challenge for the meat processing industry

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