Mechanism of biogenic amine synthesis of Enterococcus faecium isolated from Sanchun ham
Author:
Affiliation:
1. Collage of Food Science and Technology Yunnan Agricultural University Kunming China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2820
Reference59 articles.
1. Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham
2. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution
3. Novel Insights on the Bacillus Quorum Sensing Mechanism: Its Role in Competence, Virulence, Sporulation and Biofilm Formation
4. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
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4. Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham;Food Science and Human Wellness;2024-01
5. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review;Critical Reviews in Food Science and Nutrition;2023-12-09
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