Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation

LWT

Volumn 70, Issue , 2016, Pages 171-177

  Kantachote, Duangporn ^a   Ratanaburee, Anussara ^a   Sukhoom, Ampaitip ^a   Sumpradit, Tawatchai ^b   Asavaroungpipop, Narongrid ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NARESUAN UNIVERSITY   (Thailand)

^c CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Biogenic amines; Cholesterol; Fermented meats; Starter cultures; aminobutyric acid

Indexed keywords

AMINO ACIDS; BACTERIA; CHOLESTEROL; FERMENTATION; FOOD PROCESSING; III-V SEMICONDUCTORS; LACTIC ACID; MEATS;

AMINOBUTYRIC ACIDS; BIOGENIC AMINES; CHOLESTEROL CONTENT; GAMMA-AMINOBUTYRIC ACIDS; LACTIC ACID BACTERIA; MONOSODIUM GLUTAMATE; PEDIOCOCCUS PENTOSACEUS; STARTER CULTURES;

AMINES;

EID: 84960472997     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.02.041     Document Type: Article

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