Salt‐tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white

Salted duck egg white, a major by‐product of salted egg yolk production, is rich in nutrients. However, its high salinity limits its application in the food industry. In the present study, three haloduric bacterium strains (C1, C2, and C3) were isolated from Jinhua ham, and strain C1 exhibited highe...

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Detalles Bibliográficos
Autores principales: Xiao, Gongnian, Chen, Yuanzhe, Fang, Ruosi, Xiao, Chaogeng, Yuan, Haina, Chu, Bingquan, Liu, Xuangan, Gong, Jinyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924318/
https://www.ncbi.nlm.nih.gov/pubmed/31890172
http://dx.doi.org/10.1002/fsn3.1255

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924318/
https://www.ncbi.nlm.nih.gov/pubmed/31890172
http://dx.doi.org/10.1002/fsn3.1255

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