Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage
Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou
Topics & Concepts
Food scienceLactococcusFermentationPediococcusChemistryLactic acidTilapiaBiogenic amineBacteriaLactobacillusFish <Actinopterygii>BiochemistryBiologyLactococcus lactisFisheryNeurotransmitterGeneticsReceptorPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality