Biogenic Amines Control in Bacterial-Type Douchi Using Bacillus velezensis A1: Strain Screening, Process Optimization, and Industrial Validation
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The study focused on biogenic amines (BAs) in fermented products, particularly douchi. Three strains showing high protease activity (> 90.00 U/mL) and low BA levels (< 40 mg/kg) were isolated from naturally fermented douchi: A1 Bacillus velezensis, A2 B. glyci... ...
