Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures

By Yongjin Hu, W. Xia, Xiaoyong Liu. 2007

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Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage (2010, background): “Several authors have studied the changes of the microorganisms in fermented sausage with different starters by culture-dependent methods (Bover-Cid et al., 1999; Hu et al., 2007).”
Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture (2009, background): “xylosus inhibited biogenic amine formation in meat products (Ayhan et al., 1999; Bover-Cid et al., 1999; Yongjin et al., 2007).”