Effects of Latilactobacillus fuchuensis and marination on spoilage and tyramine formation in rainbow trout packaged under modified atmosphere

strains produced only low amounts. In unmarinated fillets, tyramine concentrations were lower and did not differ between strain types. Sensory evaluation indicated a more rapid loss of sensory quality in inoculated samples compared with controls, suggesting that L. fuchuensis contributes to spoilage-associated changes in rainbow trout. Overall, these findings demonstrate that marination promotes the growth of L. fuchuensis and enhances tyramine formation in rainbow trout stored under modified atmosphere. The results further indicate that spoilage potential and biogenic amine risk cannot be inferred solely at the species level but depend on strain-specific properties.