References
- Aleson-Carbonell, L., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., and Perez Alvarez, J. A. (2003) Utilization of Lemon Albedo in Dry-cured Sausages. J. Food Sci. 68, 1826-1830. https://doi.org/10.1111/j.1365-2621.2003.tb12337.x
-
Barla, F., Koyanagi, T., Tokuda, N., Matsui, H., Katayama, T., Kumagai, H., and Enomoto, T. (2016) The
${\gamma}$ -aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides. Biotechnology Reports 10, 105-110. https://doi.org/10.1016/j.btre.2016.04.002 - Ben-Giglrey B., De Sousa, J. M., and Villa T. G. (1998) Changes in biogenic amines and microbiological analysis in albacore(Thunnus alalunga) muscle during frozen storage. J. Food Prot. 61, 608-615. https://doi.org/10.4315/0362-028X-61.5.608
- Benito, M. J., Martin, A., Aranda, E., Perez-Nevado, F., Ruiz-Moyano, S., and Cordoba, M. G. (2007) Characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchichón and chorizo sausages. J. Food Sci. 72. 193. https://doi.org/10.1111/j.1750-3841.2007.00419.x
- Bover-Cid, S. and Holzapfel, W. H. (1999) Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53, 33-41. https://doi.org/10.1016/S0168-1605(99)00152-X
- Brink, B., Damink, C., Joosten, H. M. L. J., and In t Veld, J. H. (1990) Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11, 73-84. https://doi.org/10.1016/0168-1605(90)90040-C
- Buckenhuskes, H. J. (1993) Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FMES Microbiol. Rev. 12, 253-271. https://doi.org/10.1111/j.1574-6976.1993.tb00022.x
- Cheigh, H. S., Park, K. Y., and Lee, C. Y. (1994) Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. 34, 175-203. https://doi.org/10.1080/10408399409527656
-
Cho, S. Y., Park, M. J., Kim, K. M., Ryu, J. H., and Park, H. J. (2011) Production of high
${\gamma}$ -aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi. Food Sci. Biotechnol. 20, 403-408. https://doi.org/10.1007/s10068-011-0057-y - Dierick, N., Vandekerckhove, P., and Demeyer, O. (1974) Changes in nonprotein nitgen compounds during dry sausage ripening. J. Food Sci. 39, 301-304. https://doi.org/10.1111/j.1365-2621.1974.tb02880.x
- Fernandez-Lopez, J., Perez-Alvarez, J. A., and Fernandez-Lopez, J. A. (1997) Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem. 59, 345-353. https://doi.org/10.1016/S0308-8146(96)00114-8
- Fernandez-Lopez, J., Perez-Alvarez, J. A., Sayas-Barbera, E., and Lopez-Santovena, F. (2002) Reflectance spectra evaluate the effect of spices. J. Food Sci. 67, 2410-2414. https://doi.org/10.1111/j.1365-2621.2002.tb09562.x
- Fetlinski, A., Knaut, T., and Kornacki, K. (1979) Einsatz von Milchsaurebakterien als Starterkulturen zur Haltbarkeitsverlangerung von Hackfleisch. Fleischwirtschaft 59, 1729-1730.
- Flores, J. and Bermell, S. (1996) Dry-cured sausages: Factors influencing souring and their consequences. Fleischwirtschaft 76, 163-165.
- Garcia, M. L., Caceres, E., and Selgas, M. D. (2007) Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages. J. Sci. Food. Agric. 87, 624-631. https://doi.org/10.1002/jsfa.2753
- Han, Y. S., Kim, S. I., Jung, H. O., Chun, H. J., and Paik, J. E. (2001) Effect of kimchi on the microbiological properties of fermented sausages during ripening period. Korean J. Food Cookery Sci. 17, 224-228.
- Higuchi, T., Hayashi, H., and Abe, K. (1997) Exchange of glutamate and gamma-aminobutyrate in a Lactobacillus strain. J. Bacteriol. 179, 3362-3364. https://doi.org/10.1128/jb.179.10.3362-3364.1997
- Hugas, M. and Monfort, J. M. (1997) Bacterial starter cultures for meat fermentation. Food Chem. 59, 547-554. https://doi.org/10.1016/S0308-8146(97)00005-8
- Hwang, J. W. and Song, Y. O. (2000) The effects of solvent fractions of kimchi on plasma lipid concentration of rabit fed high cholesterol diet. J. Korean Soc. Food Sci. Nutr. 29, 204-209.
- Inoue, K., Shirai, T., Ochiai, H., and Kasao, M. (2003) Blood-pressure-lowering effect of a novel fermented milk containing gamma-aminobutyric acid (GABA) in mild hypertensives. Eur. J. Clin. Nutr. 57, 490-495. https://doi.org/10.1038/sj.ejcn.1601555
- Larrouture, C., Ardaillon, V., Pépin, M., and Montel, M. C. (2000) Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method. Food Microbiol. 17, 563-570. https://doi.org/10.1006/fmic.2000.0353
- Lee, J. Y. and Kunz, B. (2005) The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Meat Sci. 69, 741-747. https://doi.org/10.1016/j.meatsci.2004.11.006
- Lee, M. A., Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., and Kim, C. J. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714. https://doi.org/10.1016/j.meatsci.2008.03.010
- Lee, M. E., Jang, J. Y., Lee, J. H., Park, H. W., Choi, H. J., and Kim, T. W. (2015) Starter cultures for kimchi fermentation. J. Microbiol. Biotechnol. 25, 559-568. https://doi.org/10.4014/jmb.1501.01019
- Lee, Y. O. and Cheigh, H. S. (1995) Antioxidative effect of kimchi on the lipid oxidation of cooked meat. J. Korean Soc. Food Sci. Nutr. 24, 1005-1009.
- Leheska, J. M., Boyce, J., Brooks, J. C., Hoover, L. C., Thomp- son, L. D., and Miller, M. F. (2006) Sensory attributes and phenolic content of precooked pork breakfast sausage with fruit purees. J. Food Sci. 71, 249-252. https://doi.org/10.1111/j.1365-2621.2006.tb15649.x
- Luecke, F. K. (1997). Fermented sausages. In: Microbiology of fermented foods. B. J. B. Wood (ed), Blackie Academic & Professional, London, pp. 441-483.
- Luecke, F. K. and Hechelmann, H. (1986) Starterkulturen für Rohwurst und Rohschinken und Rohschinken. Fleischwirtschaft 67, 307-314.
- Okada, T., Sugishita, T., Murakami, T., Murai, H., Saikusa, T., Horino, T., and Takahashi, T. (2000) Effect of the defatted rice germ enriched with GABA for sleeplessness, depression, autonomic disorder by oral administration. J. Jap. Soc. Food Sci. 47, 596-603. https://doi.org/10.3136/nskkk.47.596
- Park, Y. S. and Lee, J. Y. (2012) The effect of kimchi on the microbiological stability of fermented sausage. Meat Sci. 92, 721-727. https://doi.org/10.1016/j.meatsci.2012.06.028
- Rice, S. L. and Koehler, P. E. (1976). Tyrosine and histidine decarboxylase activities of Pediococcus cerevisiae and Lactobacillus species and the production of tyramine in fermented sausages. J. Milk Food Technol. 39, 166-169. https://doi.org/10.4315/0022-2747-39.3.166
- Sanchez-Zapata, E., Zunino, V., Perez-Alvarez, J. A., and Fernandez-Lopez, J. (2013) Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process. Meat Sci. 95, 562-568. https://doi.org/10.1016/j.meatsci.2013.05.026
- Somkuti, G. A., Renye, J. A., and Steinberg, D. H. (2012) Molecular analysis of the glutamate decarboxylase locus in Streptococcus thermophilus ST110. J. Ind. Microbiol. Biotechnol. 39, 957-963. https://doi.org/10.1007/s10295-012-1114-0
- Steenblock, R. L., Sebranek, J. G., Olson, D. G., and Love, J. A. (2001) The effects of oat fiber on the properties of light bologna and fat-free frankfurters. J. Food Sci. 66, 1409-1415. https://doi.org/10.1111/j.1365-2621.2001.tb15223.x
- Witte, V. C., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-585. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
- Woo, S. M. and Jeong, Y. J. (2006) Effect of germinated brown rice concentrate on free amino acid levels and antioxidant and nitrite scavenging activity in kimchi. Food Sci. Biotechnol. 15, 351-356.
- Xiang, C., Ruiz-Carrascal, J., Petersen, M. A., and Karlsson, A. H. (2017) Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds. Meat Sci. 130, 1-6. https://doi.org/10.1016/j.meatsci.2017.03.009
-
Yang, S. Y., Lu, F. X., Lu, Z. X., Bie, X. M., Jiao, Y., Sun, L. J., and Yu, B. (2008) Production of
$\gamma$ -aminobutyric acid by Streptococcus salivarius subsp. thermophilus Y2 under submerged fermentation. Amino acids. 34, 473-478. https://doi.org/10.1007/s00726-007-0544-x - Yu, H. H., Choi, J. H., Kang, K. M., and Hwang, H. J. (2017) Potential of a lactic acid bacterial starter culture with gammaaminobutyric acid (GABA) activity for production of fermented sausage. Food Sci. Biotechnol. 26, 1-9. https://doi.org/10.1007/s10068-017-0001-x
-
Yu, J. J. and Oh, S. H. (2011)
$\gamma$ -aminobutyric acid production and glutamate decarboxylase activity of Lactobacillus sakei OPK2-59 isolated from kimchi. Korean J. Microbiol. 47, 316-322.