1. 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 (December 2015)
DOI: /j.jef
Copyright © 2015 The Author Terms and Conditions

2. 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, DOI: ( /j.jef )
Copyright © 2015 The Author Terms and Conditions

3. 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, DOI: ( /j.jef )
Copyright © 2015 The Author Terms and Conditions

4. 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, DOI: ( /j.jef )
Copyright © 2015 The Author Terms and Conditions

5. 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, DOI: ( /j.jef )
Copyright © 2015 The Author Terms and Conditions

6. 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, DOI: ( /j.jef )
Copyright © 2015 The Author Terms and Conditions