| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543123 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠Spontaneously fermented sauerkraut often develops biogenic amines as storage time elapses. ⺠Addition of selected Lactobacillus sp. prior to storage prevented extensive formation of biogenic amines. ⺠Individual biogenic amines remained below 100 ppm upon addition of said starter cultures. ⺠Chemical safety by expected time of consumption was assured via simple method of bioremediation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mohamed A. Rabie, Hassan Siliha, Soher el-Saidy, Ahmed A. el-Badawy, F. Xavier Malcata,