Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation

This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were...

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Bibliographic Details

Published in:	Antioxidants
Main Authors:	Alaa Ahmed Alsiddig Hassan, Young Hun Jin, Jae-Hyung Mah
Format:	Article
Language:	English
Published:	MDPI AG 2024-07-01
Subjects:	fermented sorghum-based foods kisra biogenic amines tyramine histamine antioxidant compounds
Online Access:	https://www.mdpi.com/2076-3921/13/7/844