Isolation, characterization, and application of biogenic amines‐degrading strains from fermented food-Reference-Cited by-同舟云学术

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Isolation, characterization, and application of biogenic amines‐degrading strains from fermented food

Published:2019-11-27 Issue:1 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Cheng Shumin¹^ORCID,Xu Ying¹,Lan Xiang¹

Affiliation:

1. College of Food Science and EngineeringOcean University of China Qingdao Shandong Province People's Republic of China

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12716

Reference35 articles.

1. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs

2. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

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

4. Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC)

5. Biogenic amine formation and degradation by potential fish silage starter microorganisms

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1. Multicopper Oxidase from Lactobacillus hilgardii: Mechanism of Degradation of Tyramine and Phenylethylamine in Fermented Food;Journal of Agricultural and Food Chemistry;2024-07-24

2. Identification of an alcohol tolerant multicopper oxidase for reduction of biogenic amines in fermented foods;Systems Microbiology and Biomanufacturing;2024-02-23

3. Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings;Fermentation;2024-02-22

4. 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

5. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation;Food Science and Biotechnology;2023-06-16

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