Fig. 6From: Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulationDegradation of BAs in other fermentation products by strains, data are the means ± standard deviations from three determinations: a Degradation of BAs in cheese by strains. b Degradation of BAs in natto by strainsBack to article page