Reduction of Biogenic Amine Formation Using a Negative Amino Acid–Decarboxylase Starter Culture for Fermentation of Fuet Sausages
- 1 February 2000
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 63 (2) , 237-243
- https://doi.org/10.4315/0362-028x-63.2.237
Abstract
The ability of Lactobacillus sakei CTC494, a negative amino acid–decarboxylase starter culture, to reduce biogenic amine accumulation during sausage fermentation and storage at 4 and 19°C was studi...Keywords
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