Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial starter cultures-Reference-Cited by-同舟云学术

Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial starter cultures

Published:2021-10-10 Issue:12 Volume:56 Page:6752-6764
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Hua Qian¹²,Sun Yingying¹²,Xu Yanshun¹²^ORCID,Gao Pei¹²^ORCID,Xia Wenshui¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology 1800 Lihu Ave Wuxi Jiangsu 214122 China

2. School of Food Science and Technology Jiangnan University 1800 Lihu Ave Wuxi Jiangsu 214122 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15376

Reference52 articles.

1. Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage

2. Habitat degradation impacts black howler monkey (Alouatta pigra) gastrointestinal microbiomes

3. Quality-filtering vastly improves diversity estimates from Illumina amplicon sequencing

4. Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

5. Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

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4. Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment;Food Bioscience;2022-04