Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions

The purpose of this study was to explore the microbiota of Norwegian fermented fish (rakfisk), a traditional product popular in the Norwegian market. Brine samples, collected from six producers during two subsequent years, were used. The producers applied different salt concentrations (between 3.8%...

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Detalles Bibliográficos
Autores principales: Bjerke, Guro Alette, Rudi, Knut, Avershina, Ekaterina, Moen, Birgitte, Blom, Hans, Axelsson, Lars
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406850/
https://www.ncbi.nlm.nih.gov/pubmed/30769832
http://dx.doi.org/10.3390/foods8020072

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406850/
https://www.ncbi.nlm.nih.gov/pubmed/30769832
http://dx.doi.org/10.3390/foods8020072

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