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October 31, 2025FoodsOpen Access

Influence of Inoculating Saccharomyces cerevisiae and Levilactobacillus brevis on the Quality of Fermented Large Yellow Croaker (Larimichthys crocea): Biogenic Amines, Volatile Components, and Microbial Communities Changes

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Authors

JWJunjie WuNLNa LinJYJia Yang

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Overview

Inoculating Saccharomyces cerevisiae and Levilactobacillus brevis reduces biogenic amines and enhances flavor in fermented large yellow croaker.

Key Points

  • Inoculation with Saccharomyces cerevisiae improved flavor and reduced biogenic amines in fermented large yellow croaker.
  • Combined inoculation significantly decreased most biogenic amines, enhancing safety during fermentation.
  • Analysis of microbial communities revealed L. brevis suppressed spoilage bacteria like Aeromonas and Shewanella.
  • These findings support potential advancements in the production of fermented fish products.

Cite This Study

Wu et al. (2025) studied this question.

synapsesocial.com/papers/6903fee5b25c631a4265ff05https://doi.org/10.3390/foods14213690
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