Reduction of biogenic amines during miso fermentation by Lactobacillus plantarum as a starter culture

Journal of Food Protection

Volumn 79, Issue 9, 2016, Pages 1556-1561

  Lee, Yi Chen ^a   Kung, Hsien Feng ^b   Huang, Ya Ling ^a   Wu, Chien Hui ^a   Huang, Yu Ru ^c   Tsai, Yung Hsiang ^a  

^a NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^b TAJEN UNIVERSITY   (Taiwan)

^c NATIONAL PENGHU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Biogenic amine; Histamine degradation; Lactobacillus plantarum starter culture; Miso

Indexed keywords

BIOGENIC AMINE;

FERMENTATION; FOOD CONTROL; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; SOY FOOD;

BIOGENIC AMINES; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; SOY FOODS;

EID: 84986551049     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-16-060     Document Type: Article

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