Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures
Article first published online: 31 JAN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 4, pages 685–692, April 2013
How to Cite
Zeng, X., Xia, W., Yang, F. and Jiang, Q. (2013), Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures. International Journal of Food Science & Technology, 48: 685–692. doi: 10.1111/ijfs.12010
- Issue published online: 11 MAR 2013
- Article first published online: 31 JAN 2013
- Manuscript Accepted: 30 AUG 2012
- Manuscript Received: 6 MAY 2012
- earmarked fund for China Agriculture Research System. Grant Numbers: PCSIRT0627, 111 Project-B07029 and NSFC31171709
Table S1. Biochemical characteristics of starter cultures isolated from ‘Suan yu’ of China.
Table S2. Approximate chemical composition of ‘Suan yu’
Table S3. Changes of biogenic amines in ‘Suan yu’ with/without mixed starter cultures.
Table S4. Changes of FAAS in ‘Suan yu’ with/without mixed starter cultures.
Figure S1. Microbiological changes in Suan yu during fermentation. Opened round, S-NS, no starter added; closed square, S1: Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31; closed right side arrow head, S2: Pediococcus pentosaceus 220; S. xylosus 135 and S. cerevisiae 22 mixed culture mixed culture.
Figure S2. Changes in pH values in Suan yu with/without mixed starters during fermentation. See Fig. 1 for the legend of the symbols.
Figure S3. Changes in TVB-N values in Suan yu with/without mixed starters during fermentation. See Fig. 1 for the legend of the symbols.
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