The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout

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Preparation of High-Quality Fermented Fish Product
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Esmeray Kuley1, Fatih Ozogul1, Yesim Ozogul1

  • 1Department of Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey.

Food Chemistry
|September 13, 2014
PubMed

Keywords:
AmmoniaBiogenic amineFood-borne pathogenLactic acid bacteriaRainbow trout

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