Effects of different co-cultures on the amino acid availability, biogenic amine concentrations and protein metabolism of fermented sufu and their relationships

LWT

Volumn 113, Issue , 2019, Pages

  Liang, Jingjing ^a,b   Li, Dawei ^a   Shi, Ruiqin ^a   Wang, Jie ^a   Ma, Yanli ^a,c   Xiong, Ke ^b  

^a AGRICULTURAL UNIVERSITY OF HEBEI   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^c NANYANG INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Amino acid; Biogenic amine; Protein metabolism; Starter cultures; Sufu fermentation

Indexed keywords

AMINES; BACTERIOLOGY; CORRELATION METHODS; FERMENTATION; METABOLISM; PROTEINS;

BIOGENIC AMINES; CONTROL SAMPLES; DECARBOXYLASES; FREE AMINO ACIDS; PEARSON CORRELATION ANALYSIS; PROTEIN METABOLISM; SALT TREATMENTS; STARTER CULTURES;

AMINO ACIDS;

EID: 85068152290     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108323     Document Type: Article

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