Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages

Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages

Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs. In this study, the BAs profiles of 16 typical Chinese sausage samples were evaluated, and 8 kinds of common BAs were detected from different...

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Bibliographic Details
Main Authors: Lu Li, Dian Zou, Liying Ruan, Zhiyou Wen, Shouwen Chen, Lin Xu, Xuetuan Wei
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-05-01
Series:Frontiers in Microbiology
Subjects:
biogenic amines
Chinese sausages
microbial communities
formation
degradation
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.00872/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.00872/full

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