Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 930-936

  Zhong Yi, Liu ^a,b   Zhong Hai, Li ^b   Miao Ling, Zhang ^a   Xiao Ping, Deng ^a  

^a XIANGTAN UNIVERSITY   (China)

^b CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

Author keywords

Bighead carp surimi; Biogenic amines; Lactic acid bacteria; Monascus; Yeast

Indexed keywords

BIGHEAD CARP; BIOGENIC AMINES; DECARBOXYLASES; ENTEROBACTERIACEAE; INITIAL PH VALUE; LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; MONASCUS; REVERSE PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; SACCHAROMYCES CEREVISIAE; SPERMIDINE; STARTER CULTURES; UV DETECTION;

BACTERIA; BACTERIOLOGY; BODY FLUIDS; FERMENTATION; GROWTH (MATERIALS); LACTIC ACID; LIQUID CHROMATOGRAPHY; STARTERS; YEAST;

AMINES;

BACTERIA (MICROORGANISMS); CYPRINIDAE; ENTEROBACTERIACEAE; HYPOPHTHALMICHTHYS; LACTOBACILLUS CASEI; LACTOCOCCUS LACTIS; MONASCUS; MONASCUS PURPUREUS; PSEUDOMONAS; SACCHAROMYCES CEREVISIAE;

EID: 77955578252     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02215.x     Document Type: Article

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