The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation
Hao Shang, Ying Yue, Bingrui Guo, Chaofan Ji, Sufang Zhang, Liang Dong, Ilario Ferrocino, Luca Cocolin, Xinping Lin
Topics & Concepts
CadaverineFermentationFood scienceOctanalPutrescineNonanalLactic acidChemistryTitratable acidLactobacillus plantarumInoculationBiogenic amineTryptamineHeptanalBacteriaBiologyBiochemistryHexanalHorticultureGeneticsNeurotransmitterEnzymeReceptorAldehydeCatalysisPolyamine Metabolism and ApplicationsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides