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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage

Efectos de extractos vegetales sobre la acumulación de aminas biógenas, la abundancia y la diversidad bacteriana en salchicha fermentada

Ji WangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaORCID Iconhttps://orcid.org/0000-0001-5042-2541View further author information
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Xin ZhangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaORCID Iconhttps://orcid.org/0000-0002-7623-7771View further author information
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Xiaohong LiCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaORCID Iconhttps://orcid.org/0000-0003-2243-9076View further author information
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Zhihui YuCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaORCID Iconhttps://orcid.org/0000-0003-4443-7645View further author information
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Jingrong HuCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaORCID Iconhttps://orcid.org/0000-0002-1202-5796View further author information
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Yingchun ZhuCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5607-0214View further author information
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Pages 771-781 | Received 19 Jul 2021, Accepted 20 Sep 2021, Published online: 14 Oct 2021

Citations (4)

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Read on this site (1)

Olga Świder, Marek Łukasz Roszko & Michał Wójcicki. (2023) The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-26.
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Articles from other publishers (3)

Le Yang, Xinlei Yan, Ting Liu, Letian Kang, Yufei Sun, Xingyu Gao, Xin Zhao & Yan Duan. (2023) Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage. Frontiers in Nutrition 10.
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Xuyan Zong, Lei Wen, Jian Li & Li Li. (2022) Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage . Journal of Food Processing and Preservation 46:11.
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Samira Maleki Mugahi, Ali Aberoumand & Saeed Ziaei-nejad. (2022) Effects of Turmeric, Cinnamon, and Lemon Extracts on Shelf Life, Nutrients, and Preservation of Carp Fish in Cold Storage. Journal of Food Quality 2022, pages 1-14.
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