Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation of <i>Latilactobacillus sakei</i> and <i>Pediococcus acidilactici</i>

Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation of <i>Latilactobacillus sakei</i> and <i>Pediococcus acidilactici</i>

Fermentation is an effective method for ameliorating the gelation properties of freshwater fish surimi, but the formation of biogenic amines (BAs) during fermentation should also be controlled. In this study, the BAs in fermented tilapia surimi were inhibited by the collaborative fermentation of <...

Full description

Saved in:
Bibliographic Details
Main Authors: Chunsheng Li, Chunhui Wang, Jianchao Deng, Di Wang, Hui Huang, Yongqiang Zhao, Shengjun Chen
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
tilapia surimi
cooperative fermentation
microbial community
biogenic amine
correlation network
<i>Latilactobacillus sakei</i>
Online Access:https://www.mdpi.com/2304-8158/13/20/3297
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/13/20/3297

Similar Items