Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage.
暂无分享,去创建一个
Shengjun Chen | X. Yang | Yue Zhao | Laihao Li | Wenguo Zhou | Y. Zhao | Yueqi Wang | Chunsheng Li
[1] L. Jacxsens,et al. Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods , 2021 .
[2] Shengjun Chen,et al. Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network. , 2021, Food research international.
[3] M. Chaijan,et al. Pre-neutralized crude palm oil as natural colorant and bioactive ingredient in fish sausage prepared from tilapia (Oreochromis niloticus) , 2021 .
[4] Yingying Hu,et al. The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China. , 2020, Food microbiology.
[5] P. Hu,et al. Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat. , 2020, Meat science.
[6] Shuo Wang,et al. Analysis of microbiota in Hainan Yucha during fermentation by 16S rRNA gene high‐throughput sequencing , 2020 .
[7] Shengjun Chen,et al. Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses. , 2020, Food chemistry.
[8] O. Arakawa,et al. Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure , 2020, Foods.
[9] Shengjun Chen,et al. Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation. , 2019, Food chemistry.
[10] Shengjun Chen,et al. Efficient biodegradation of malachite green by a newly isolated Klebsiella pneumoniae strain WA‐1 , 2019, Environmental Progress & Sustainable Energy.
[11] X. Yang,et al. Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce , 2018 .
[12] X. Rui,et al. Effects of phenolic acids on the biogenic amine formation of Enterobacter aerogenes , 2018 .
[13] M. Moosavi‐Nasab,et al. Physicochemical evaluation of sausages prepared by lantern fish (Benthosema pterotum) protein isolate , 2018, Food science & nutrition.
[14] F. Bakar,et al. Occurrence of biogenic amines and amines degrading bacteria in fish sauce , 2018 .
[15] V. Bartkevičs,et al. The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages , 2017 .
[16] Xuxia Zhou,et al. Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation. , 2016, Journal of food science.
[17] Xiaohua Nie,et al. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae. , 2014, Food chemistry.
[18] Xiaohua Nie,et al. Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus. , 2014, Food chemistry.
[19] Xiaohua Nie,et al. Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum , 2013 .
[20] Yekta Gezginc,et al. Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt. , 2013, Food chemistry.
[21] Jiajia Wu,et al. HISTAMINE PRODUCTION AND BACTERIAL GROWTH IN MACKEREL (PNEUMATOPHORUS JAPONICUS) DURING STORAGE , 2013 .
[22] Pankaj B. Pathare,et al. Colour Measurement and Analysis in Fresh and Processed Foods: A Review , 2012, Food and Bioprocess Technology.
[23] V. Tomović,et al. Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice , 2012 .
[24] Zhiwei Zhu,et al. EFFECT OF ULTRASONIC TREATMENT ON THE GEL STRENGTH OF TILAPIA (SAROTHERODON NILOTICA) SURIMI , 2011 .
[25] Yanshun Xu,et al. Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus. , 2010 .
[26] Yanshun Xu,et al. Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus , 2010 .
[27] R. Talon,et al. Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing , 2010 .
[28] M. Kaya,et al. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk. , 2007, Meat science.
[29] C. Park,et al. Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat , 2007 .
[30] I. Jaime,et al. Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage , 2003 .
[31] D. Ansorena,et al. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. , 2002, Meat science.
[32] R. Shakila,et al. A comparison of the TLC-densitometry and HPLC method for the determination of biogenic amines in fish and fishery products , 2001 .
[33] S. Eerola,et al. Biogenic amines in cold-smoked fish fermented with lactic acid bacteria , 2000 .
[34] A. Shalaby. Significance of biogenic amines to food safety and human health , 1996 .