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Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine 원문보기

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], v.47 no.2, 2016년, pp.452 - 460  

Song, Nho-Eul (Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, Republic of Korea) ,  Cho, Hyoun-Suk (Gucheondong Bokbunja Co., Muju, Jeonbuk, Republic of Korea) ,  Baik, Sang-Ho (Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, Republic of Korea)

Abstract ▼ AI-Helper 아이콘AI-Helper

A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with...

주제어

#Biogenic amines   #Histamine   #Acetic acid bacteria   #Vinegar   #Wine  

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