Reduction in Biogenic Amine Content in

Baechu kimchi biogenic amine biogenic amine degradation fermentation lactic acid bacteria multicopper oxidase

Journal

Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893

Informations de publication

Date de publication:
13 Dec 2021
Historique:
received: 18 11 2021
revised: 07 12 2021
accepted: 10 12 2021
entrez: 24 12 2021
pubmed: 25 12 2021
medline: 25 12 2021
Statut: epublish

Résumé

This study was performed to mine biogenic amine (BA)-degrading lactic acid bacteria (LAB) from kimchi and to investigate the effects of the LAB strains on BA reduction in

Identifiants

pubmed: 34946171
pii: microorganisms9122570
doi: 10.3390/microorganisms9122570
pmc: PMC8704687
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : National Research Foundation of Korea
ID : 2019R1H1A2100972
Organisme : National Research Foundation of Korea
ID : 2020R1I1A3052118

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Auteurs

Junsu Lee (J)

Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.

Young Hun Jin (YH)

Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.

Alixander Mattay Pawluk (AM)

Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.

Jae-Hyung Mah (JH)

Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.

Classifications MeSH