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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| 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 |