Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage  Jirasak Kongkiattikajorn  Journal of Ethnic Foods  Volume 2, Issue 4, Pages 186-194 (December 2015) DOI: 10.1016/j.jef.2015.11.005 Copyright © 2015 The Author Terms and Conditions

Fig 1 Pictures of som-fug. (A) Fermented in closed transparent plastic bag. (B) Raw som-fug. (C) Fried som-fug. Journal of Ethnic Foods 2015 2, 186-194DOI: (10.1016/j.jef.2015.11.005) Copyright © 2015 The Author Terms and Conditions

Fig. 2 Total count of lactic acid bacteria during fermentation of som-fug control () and som-fug with Lactobacillus sakei KM5474 (✕), Lactobacillus plantarum KM1450 (Δ), and mixed cultures of L. plantarum KM1450 and L. sakei KM5474 (). LAB, lactic acid bacteria. Journal of Ethnic Foods 2015 2, 186-194DOI: (10.1016/j.jef.2015.11.005) Copyright © 2015 The Author Terms and Conditions

Fig. 3 Total plate count during fermentation of som-fug control () and som-fug with Lactobacillus sakei KM5474 (✕), Lactobacillus plantarum KM1450 (Δ), and mixed cultures of L. plantarum KM1450 and L. sakei KM5474 (). Journal of Ethnic Foods 2015 2, 186-194DOI: (10.1016/j.jef.2015.11.005) Copyright © 2015 The Author Terms and Conditions

Fig. 4 Total plate count-soluble peptide content during fermentation of som-fug control () and som-fug with Lactobacillus sakei KM5474 (✕), Lactobacillus plantarum KM1450 (Δ), and mixed cultures of L. plantarum KM1450 and L. sakei KM5474 (). DM, dry matter; TCA, total plate count. Journal of Ethnic Foods 2015 2, 186-194DOI: (10.1016/j.jef.2015.11.005) Copyright © 2015 The Author Terms and Conditions

Fig. 5 Biogenic amines accumulation. (A) Som-fug control. (B) Som-fug with Lactobacillussakei KM5474. (C) Lactobacillus plantarum KM1450. (D) Mixed cultures of L. plantarum KM1450 and L. sakei KM5474 during fermentation 0–120 hours. Cad, cadaverine; Him, histamine; Phem, phenylethylamine; Put, putrescine; Trym, tryptamine; Tym, tyramine. Journal of Ethnic Foods 2015 2, 186-194DOI: (10.1016/j.jef.2015.11.005) Copyright © 2015 The Author Terms and Conditions