Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste. However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or conjunctive inoculation of two indigenous lactic a...

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Detalles Bibliográficos
Autores principales: Bao, Ruiqi, Liu, Sasa, Ji, Chaofan, Liang, Huipeng, Yang, Song, Yan, Xiaoming, Zhou, Yingqin, Lin, Xinping, Zhu, Beiwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6327836/
https://www.ncbi.nlm.nih.gov/pubmed/30662432
http://dx.doi.org/10.3389/fmicb.2018.03003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6327836/
https://www.ncbi.nlm.nih.gov/pubmed/30662432
http://dx.doi.org/10.3389/fmicb.2018.03003

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