The Fermentation Law of Biogenic Amines in the Pre-Fermentation Process Is Revealed by Correlation Analysis

The Fermentation Law of Biogenic Amines in the Pre-Fermentation Process Is Revealed by Correlation Analysis

Sufu is a traditional Chinese condiment with a distinctive flavor. The umami characteristics are primarily attributed to the hydrolysis of proteins, which produces amino acids and biogenic amines (BAs). Excessive levels of BAs can pose health risks, leading to adverse effects, such as headaches, dig...

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Bibliographic Details
Main Authors: Lijing Liu, Jinyu Zhao, Dapeng Lu, Jiao Zhao, Guqing Duan, Tong Zhu, Yongjin Hu
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
Mouding sufu
pre-fermentation
biogenic amines
physicochemical components
texture
Online Access:https://www.mdpi.com/2304-8158/14/4/583
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