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236 积分 2024-12-27 加入
Microorganism-derived biogenic amine degrading enzymes: mechanisms, molecular modifications, and applications in fermented foods
7天前
已完结
Heterologous Expression and Application of Multicopper Oxidases from Enterococcus spp. for Degradation of Biogenic Amines
7天前
已完结
Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce
7天前
已完结
Identification of biogenic amine-producing microbes during fermentation of ganjang, a Korean traditional soy sauce, through metagenomic and metatranscriptomic analyses
7天前
已完结
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii
8天前
已完结
Improving soy sauce quality via co-fermentation with indigenous Tetragenococcus: Reducing biogenic amines and enhancing flavor
8天前
已完结
Exploring a degradation strategy for biogenic amines based on the Cantonese soy sauce production method
8天前
已完结
New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human health
8天前
已完结
Detection and relative quantification of amine oxidase gene (yobN) in Bacillus subtilis: application of real-time quantitative PCR
9天前
已完结
Salt-Resistant and Ethanol-Resistant Monoamine Oxidases: New Sight for yobN Mining from Bacillus and Biogenic Amine Degradation Mechanism in Fermented Food
9天前
已完结
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