Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation.

This study suggests that the use of strain MJ4 as a starter culture in salted fish fermentation may be a good strategy for the reduction of BA formation. PMID: 31027807 [PubMed - in process]
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research