Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

Effects of wine and dairy yeast fermentation on chemical constituents of tilapia fish head hydrolysate supplemented with glucose in an unsalted and acidic environment were investigated. Three wine yeasts (Torulaspora delbrueckii Biodiva, Saccharomyces cerevisiae Lalvin EC-1118 and Pichia kluyveri Fr...

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Detalles Bibliográficos
Autores principales: Gao, Pei, Xia, Wenshui, Li, Xinzhi, Liu, Shaoquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6794352/
https://www.ncbi.nlm.nih.gov/pubmed/31649641
http://dx.doi.org/10.3389/fmicb.2019.02300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6794352/
https://www.ncbi.nlm.nih.gov/pubmed/31649641
http://dx.doi.org/10.3389/fmicb.2019.02300

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