Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters
Jing Han, Xinping Lin, Huipeng Liang, Sufang Zhang, Beiwei Zhu, Chaofan Ji
Topics & Concepts
Food scienceFermentationLactobacillus plantarumWeissellaChemistryLactic acidStarterBacteriaFermentation in food processingBiochemistryLeuconostocLactobacillusBiologyGeneticsPolyamine Metabolism and ApplicationsMeat and Animal Product QualityProbiotics and Fermented Foods