Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste.

ABSTRACT: Fermented shrimp paste is a popular food in Asian countries. However, biogenic amines (BAs) are a typically associated hazard commonly found during the fermentation of shrimp paste and pose a food-safety danger. In this work, an autochthonic salt-tolerant Tetragenococcus muriaticus TS (T. muriaticus TS) strain was used as a starter culture for grasshopper sub shrimp paste fermentation. It was found that with the starter culture, putrescine, cadaverine, and histamine concentrations were significantly lower (p < 0.05) with a maximal reduction of 19.20%, 14.01%, and 28.62%, respectively. According to high-throughput sequencing data, T. muriaticus TS could change the interactions between species and reduce the abundance of bacterial genera positively associated with

SUBMITTER: Li X 

PROVIDER: S-EPMC10416889 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature