Interaction between bacterial diversity and biogenic amines production in a salted mackerel stored at soft frozen (-7℃-0℃) storage.

Food Sci Nutr · 2022 · PMC8825740 · PMID 35154678

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a decreasing trendno p-value reported

an increasing trendno p-value reported

Change rules of bacterial counts on plate count agar media were consistent with the result of HTS, Staphylococcus and Enterobacteriaceae appeared in a decreasing trend, and the Lactobacillus of the dominant bacteria in pickled products showed an increasing trend.

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