隔离乳酸细菌去除三甲基胺 (TMA),用于渔业加工

Satoshi Mouri1, Makoto Kanauchi2

  • 1Department of Food Management, Miyagi University, Miyagi, Japan.

概括

这项研究引入了使用Lactobacillus plantarum H78的乳酸发酵,以消除海鲜中三甲基胺 (TMA) 引起的鱼味. 这种方法提供了一种安全有效的方法来提高鱼类产品的质量和价值.

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