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Identification of biogenic amine-producing microbes during fermentation of ganjang, a Korean traditional soy sauce, through metagenomic and metatranscriptomic analyses

Kyung Hyun Kim, Byung Hee Chun, Jungeun Kim, Che Ok Jeon

2020Food Control38 citationsDOI

Topics & Concepts

CadaverinePutrescineHistidine decarboxylaseLysine decarboxylaseTyramineFermentationBiologyMicrobiologyBiogenic amineBiochemistryFood scienceHistidineEnzymeReceptorNeurotransmitterPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsAmino Acid Enzymes and Metabolism
Identification of biogenic amine-producing microbes during fermentation of ganjang, a Korean traditional soy sauce, through metagenomic and metatranscriptomic analyses | Litcius