Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage.
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DOI: 10.1016/j.foodres.2021.110476
Abstract: Amine-negative lactic acid bacteria can prevent excess biogenic amines from accumulating in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with good fermentation properties and biogenic amine removal ability were isolated for… read more here.
Keywords: sausage; pentosaceus; pediococcus pentosaceus; microbial community ... See more keywords