Evaluation of the Biogenic Amine-production Ability of Lactic Acid Bacteria Isolated from Tofu-misozuke
Author:
Affiliation:
1. Graduate School of Science and Technology, Kumamoto University
2. Applied Chemistry & Biochemistry, Kumamoto University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/22/5/22_673/_pdf
Reference21 articles.
1. Bai, X., Byun, B. Y., and Mah, J. H. (2013). Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce). Food Chemistry, 141, 1026-1031.
2. Bargossi, E., Tabanelli, G., Montanari, C., Lanciotti, R., Gatto, V., Gardini, F., and Torriani, S. (2015). Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression. Frontiers in Microbiology, 6, Article 259.
3. Burdychova, R. and Komprada, T. (2007). Biogenic amine-forming microbial communities in cheese. FEMS. Microbiol. Lett., 276, 149-155.
4. Byun, B. Y., and Mah, J. H. (2012). Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste. J. Food Sci., 77, 216-223.
5. Chen, K. I., Erh, M. H., Su, N. W., Liu, W. H, Chou, C. C., and Cheng, K. C. (2012). Soyfoods and soybean products: from traditional use to modern applications. Appl. Microbiol. Biotechnol. 96, 9-22.
Cited by 23 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce;Food Control;2024-07
2. Analysis, distribution, and health evaluation of 8 biogenic amines in Chinese mackerel products by CoFe2O4/MEG solid phase extraction-HPLC;Journal of Food Composition and Analysis;2024-06
3. Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS;Food Science and Human Wellness;2023-09
4. Comparative genomics of 40 Weissella paramesenteroides strains;Frontiers in Microbiology;2023-03-31
5. Analysis of biogenic amine in dry sausages collected from northeast China: From the perspective of free amino acid profile and bacterial community composition;Food Research International;2022-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3