{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,4]],"date-time":"2026-07-04T01:16:20Z","timestamp":1783127780923,"version":"3.54.6"},"reference-count":24,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,5,22]],"date-time":"2026-05-22T00:00:00Z","timestamp":1779408000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100019806","name":"Walter Ehrstr\u00f6m Foundation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100019806","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007404","name":"Finnish Foundation of Veterinary Research","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100007404","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004191","name":"Novo Nordisk A\/S","doi-asserted-by":"publisher","award":["NNF20OC0061239"],"award-info":[{"award-number":["NNF20OC0061239"]}],"id":[{"id":"10.13039\/501100004191","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fm.2026.105160","type":"journal-article","created":{"date-parts":[[2026,5,18]],"date-time":"2026-05-18T23:01:00Z","timestamp":1779145260000},"page":"105160","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Effects of Latilactobacillus fuchuensis and marination on spoilage and tyramine formation in rainbow trout packaged under modified atmosphere"],"prefix":"10.1016","volume":"139","author":[{"given":"Per","family":"Johansson","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elina","family":"S\u00e4de","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luna","family":"Adhikari","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Johanna","family":"Bj\u00f6rkroth","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elina","family":"J\u00e4\u00e4skel\u00e4inen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2026.105160_bib1","series-title":"Handbook of Microbiological Media","author":"Atlas","year":"2006"},{"issue":"11","key":"10.1016\/j.fm.2026.105160_bib2","doi-asserted-by":"crossref","first-page":"2433","DOI":"10.4315\/0362-028X-68.11.2433","article-title":"Biogenic amine index for freshness evaluation in iced mediterranean hake (merluccius merluccius)","volume":"68","author":"Baixas-Nogueras","year":"2005","journal-title":"J. Food Protect."},{"issue":"1","key":"10.1016\/j.fm.2026.105160_bib3","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/S0168-1605(99)00152-X","article-title":"Improved screening procedure for biogenic amine production by lactic acid bacteria","volume":"53","author":"Bover-Cid","year":"1999","journal-title":"Int. J. Food Microbiol."},{"issue":"8","key":"10.1016\/j.fm.2026.105160_bib4","doi-asserted-by":"crossref","first-page":"1203","DOI":"10.1038\/s41592-023-01940-w","article-title":"CheckM2: a rapid, scalable and accurate tool for assessing microbial genome quality using machine learning","volume":"20","author":"Chklovski","year":"2023","journal-title":"Nat. Methods"},{"issue":"W1","key":"10.1016\/j.fm.2026.105160_bib5","doi-asserted-by":"crossref","first-page":"W29","DOI":"10.1093\/nar\/gkr367","article-title":"HMMER web server: interactive sequence similarity searching","volume":"39","author":"Finn","year":"2011","journal-title":"Nucleic Acids Res."},{"key":"10.1016\/j.fm.2026.105160_bib6","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2022.104099","article-title":"Marination increased tyramine levels in rainbow trout fillet strips packaged under modified atmosphere","volume":"109","author":"J\u00e4\u00e4skel\u00e4inen","year":"2023","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2026.105160_bib7","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2021.109335","article-title":"Real-time PCR method for qualitative and quantitative detection of Lactobacillus sakei group species targeting novel markers based on bioinformatics analysis","volume":"355","author":"Kim","year":"2021","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2026.105160_bib8","first-page":"43","article-title":"Production of histamine, tyramine, bronchospastic and arteriospastic substances in blood broth by pure cultures of microorganisms","author":"Koessler","year":"1928","journal-title":"J. Infect. Dis."},{"issue":"2","key":"10.1016\/j.fm.2026.105160_bib9","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.fm.2011.08.001","article-title":"Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes","volume":"29","author":"Lucquin","year":"2012","journal-title":"Food Microbiol."},{"issue":"1","key":"10.1016\/j.fm.2026.105160_bib10","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.fm.2011.10.013","article-title":"Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging","volume":"30","author":"Mac\u00e9","year":"2012","journal-title":"Food Microbiol."},{"issue":"5","key":"10.1016\/j.fm.2026.105160_bib11","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1080\/10408398.2010.500545","article-title":"Tyramine and phenylethylamine biosynthesis by food bacteria","volume":"52","author":"Marcobal","year":"2012","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"2","key":"10.1016\/j.fm.2026.105160_bib12","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1016\/j.ijfoodmicro.2012.04.016","article-title":"Comparison of microbial communities in marinated and unmarinated broiler meat by metagenomics","volume":"157","author":"Nieminen","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2026.105160_bib13","series-title":"HPLC Determination in Foods","article-title":"Biogenic amines","year":"2013"},{"issue":"2","key":"10.1016\/j.fm.2026.105160_bib14","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1128\/AEM.01958-08","article-title":"Dual role for the tyrosine decarboxylation pathway in Enterococcus faecium E17: response to acid challenge and generation of a proton motive force","volume":"75","author":"Pereira","year":"2009","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2026.105160_bib15","doi-asserted-by":"crossref","first-page":"62","DOI":"10.3390\/foods8020062","article-title":"Impact of biogenic amines on food quality and safety","volume":"8","author":"Ruiz-Capillas","year":"2019","journal-title":"Foods"},{"issue":"4","key":"10.1016\/j.fm.2026.105160_bib16","doi-asserted-by":"crossref","first-page":"1151","DOI":"10.1099\/00207713-52-4-1151","article-title":"Lactobacillus fuchuensis sp. Nov., isolated from vacuum-packaged refrigerated beef","volume":"52","author":"Sakala","year":"2002","journal-title":"Int. J. Syst. Evol. Microbiol."},{"issue":"14","key":"10.1016\/j.fm.2026.105160_bib17","doi-asserted-by":"crossref","first-page":"6614","DOI":"10.1093\/nar\/gkw569","article-title":"NCBI prokaryotic genome annotation pipeline","volume":"44","author":"Tatusova","year":"2016","journal-title":"Nucleic Acids Res."},{"key":"10.1016\/j.fm.2026.105160_bib18","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/0168-1605(90)90040-C","article-title":"Occurrence and formation of biologically active amines in foods","volume":"11","author":"ten Brink","year":"1990","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2026.105160_bib19","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2021.103822","article-title":"Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 \u00b0C in retail modified atmosphere packages","volume":"99","author":"Tsafrakidou","year":"2021","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2026.105160_bib20","first-page":"213","article-title":"The suitability of a modification of Long and Hammer's medium for the enumeration of more fastidious bacteria from fresh fishery products","volume":"25","author":"Van Spreekens","year":"1974","journal-title":"Arch. Leb."},{"issue":"3","key":"10.1016\/j.fm.2026.105160_bib21","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1016\/j.ijfoodmicro.2007.08.029","article-title":"Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum","volume":"119","author":"Vihavainen","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2026.105160_bib22","doi-asserted-by":"crossref","first-page":"188","DOI":"10.3389\/fmicb.2012.00188","article-title":"Biogenic amines in raw and processed seafood","volume":"3","author":"Visciano","year":"2012","journal-title":"Front. Microbiol."},{"issue":"6","key":"10.1016\/j.fm.2026.105160_bib23","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pcbi.1005595","article-title":"Unicycler: resolving bacterial genome assemblies from short and long sequencing reads","volume":"13","author":"Wick","year":"2017","journal-title":"PLoS Comput. Biol."},{"key":"10.1016\/j.fm.2026.105160_bib24","doi-asserted-by":"crossref","first-page":"2634","DOI":"10.1002\/jsfa.10928","article-title":"Biogenic amines: formation, action and toxicity \u2013 a review","volume":"101","author":"W\u00f3jcik","year":"2021","journal-title":"J. Sci. Food Agric."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002026001243?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002026001243?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,7,4]],"date-time":"2026-07-04T00:27:07Z","timestamp":1783124827000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002026001243"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":24,"alternative-id":["S0740002026001243"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2026.105160","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effects of Latilactobacillus fuchuensis and marination on spoilage and tyramine formation in rainbow trout packaged under modified atmosphere","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2026.105160","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"105160"}}