ArticleJournal of food science and technology2022
Screening and identification of biogenic amine oxidase producing strains in Sanchuan Ham and their effect on biogenic amine accumulation.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed, 7 citations in OpenAlex.
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4 authors at 1 institution in 1 country.
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Abstract
Sanchuan ham is a kind of popular fermented meat product in China. To understand the role of microorganisms in reducing the accumulation of Biogenic amine (BA) during ham fermentation. Biogenic amine oxidase-producing strains were screened and identified using color development method on double-layered plate, oxidase test, high-performance liquid chromatography (HPLC), physiological, biochemical methods, and 16 S rDNA. And then a model for simulated fermentation of Sanchuan ham was developed using the strains as single or mixed starter cultures. The results showed that two biogenic amine oxidase-producing strains were identified as Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05419-y.
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