Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains

The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of <i>Lactiplantibacillus plantarum</i>-LUHS122 and -LUHS135, <i>Lacticaseibacillus casei</i>-LUHS210, <i>Lentilactobacillus fa...

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Bibliografski detalji

Glavni autori:	Elena Bartkiene, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, Fatih Özogul
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2022-03-01
Serija:	Fermentation
Teme:	fermentation lactic acid bacteria biogenic amines metagenomic analysis rapeseed meal
Online pristup:	https://www.mdpi.com/2311-5637/8/4/136
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