Fermentation is an effective method for ameliorating the gelation properties of freshwater fish surimi. but the formation of biogenic amines (BAs) during fermentation should also be controlled. In this study. the BAs in fermented tilapia surimi were inhibited by the collaborative fermentation of Latilactobacillus sakei and Pediococcus acidilactici. https://www.jmannino.com/hot-price-Mules-Lupita-Trasparenti-hot-value/