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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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Elena Bartkiene, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, Fatih Özogul
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2022-03-01
Schriftenreihe:Fermentation
Schlagworte:
fermentation
lactic acid bacteria
biogenic amines
metagenomic analysis
rapeseed meal
Online-Zugang:https://www.mdpi.com/2311-5637/8/4/136
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