Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation
Jian Guo, Wen Luo, Jun Fan, Taikei Suyama, Wenxue Zhang
Topics & Concepts
Food scienceInoculationFermentationChemistryWeissellaYeastPediococcusStarterSalt (chemistry)BacteriaMicrobiologyBiochemistryBiologyLactobacillusHorticultureOrganic chemistryLeuconostocGeneticsPolyamine Metabolism and ApplicationsFermentation and Sensory AnalysisPlant tissue culture and regeneration