Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky.

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DOI:10.3390/foods11142057
作者：Xueying Sun, Erke Sun, Lina Sun, Lin Su, Ye Jin, Lina Ren, Lihua Zhao
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.3390/foods11142057

MDPI

Abstract：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, cadave

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