The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation

LWT

Volumn 74, Issue , 2016, Pages 40-47

  Bartkiene, Elena ^a   Bartkevics, Vadims ^b,c   Rusko, Janis ^c   Starkute, Vytaute ^a   Bendoraitiene, Egle ^a   Zadeike, Daiva ^d   Juodeikiene, Grazina ^d  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b UNIVERSITY OF LATVIA   (Latvia)

^c INSTITUTE OF FOOD SAFETY   (Latvia)

^d KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Amino acids; Biogenic amines; Fermentation; Lactobacillus; Lupin; Pediococcus

Indexed keywords

AMINES; AMINO ACIDS; BACTERIA; CARBOHYDRATES; III-V SEMICONDUCTORS; LACTIC ACID;

BIOGENIC AMINES; FERMENTATION CONDITIONS; LACTOBACILLUS; LUPIN; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; SOLID-STATE FERMENTATION; SUBMERGED AND SOLID-STATE FERMENTATION;

FERMENTATION;

EID: 84991293583     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.07.028     Document Type: Article

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