Effect of biogenic amine-degrading lactobacillus on the biogenic amines and quality in fermented lamb jerky

HIGHLIGHTS

• who: Xueying Sun et al. from the Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University have published the research: Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: This study compares five types of lamb jerky namely CO (without starter culture) PL-4 (with producing putrescine cadaverine histamine and tyramine) BL4-8 (degrading putrescine cadaverine histamine and tyramine) CL4-3 (degrading putrescine and tyramine) and X3-2B (degrading histamine . . .
  

   

  

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