Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

Food Research International

Volumn 111, Issue , 2018, Pages 689-698

  Gu, Jingsi ^a,b   Liu, Tongjie ^a,b   Hou, Juan ^c   Pan, Lilong ^b   Sadiq, Faizan A ^a,b   Yuan, Lei ^a,b   Yang, Huanyi ^a,b   He, Guoqing ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c Dezhou Vocational and Techinal College   (China)

Author keywords

Biogenic amines; Diversity; Fermented soy curd product; Illumina Miseq sequencing; Stinky tofu

Indexed keywords

BACTERIA; FERMENTATION; LACTIC ACID;

BIOGENIC AMINES; DIVERSITY; FERMENTED SOY CURD PRODUCT; ILLUMINA; STINKY TOFU;

AMINES;

BIOGENIC AMINE; HISTAMINE; PHENETHYLAMINE; PHENETHYLAMINE DERIVATIVE; PUTRESCINE; RNA 16S; TRYPTAMINE; TRYPTAMINE DERIVATIVE;

BACTERIUM; BIODIVERSITY; CLASSIFICATION; FERMENTATION; FERMENTED PRODUCT; GENETICS; HALOMONAS; HIGH THROUGHPUT SEQUENCING; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; MICROFLORA; PH; PREVOTELLA; SOY FOOD;

BACTERIA; BIODIVERSITY; BIOGENIC AMINES; FERMENTATION; FERMENTED FOODS; HALOMONAS; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; HISTAMINE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MICROBIOTA; PHENETHYLAMINES; PREVOTELLA; PUTRESCINE; RNA, RIBOSOMAL, 16S; SOY FOODS; TRYPTAMINES;

EID: 85048561452     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.05.065     Document Type: Article

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