Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

Faculty Agriculture Year: 2011
Type of Publication: ZU Hosted Pages: 1778-1782
Authors:
Journal: Food Chemistry Elsevier B.V Volume: 4
Keywords : Reduced biogenic amine contents , sauerkraut , addition    
Abstract:
The contents of free amino acids and biogenic amines in spontaneously fermented sauerkraut, inoculated or not with specific lactic acid bacterium strains, were monitored throughout 45 d of storage. The strains tested were Lactobacillus plan
   
     
 
       

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