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2016•Journal of Food ProtectionOpen access

Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

Yi‐Chen Lee, Hsien‐Feng Kung, Ya‐Ling Huang, Chien-Hui Wu, Yu‐Ru Huang, Yung‐Hsiang Tsai

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Key concepts: Starter, Lactobacillus plantarum, Fermentation, Food science, Chemistry, Biogenic amine, Inoculation, Lactobacillus

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