Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths

During fish production processes, great amounts of by-products are generated, representing ≈30–70% of the initial weight. Thus, this research study is investigating 30 lactic acid bacteria (LAB) derived from the sea bass gastrointestinal tract, for anti-fungal activity. It has been previously sugges...

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Detalles Bibliográficos
Autores principales: Martí-Quijal, Francisco J., Príncep, Andrea, Tornos, Adrián, Luz, Carlos, Meca, Giuseppe, Tedeschi, Paola, Ruiz, María-José, Barba, Francisco J., Mañes, Jordi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278823/
https://www.ncbi.nlm.nih.gov/pubmed/32375408
http://dx.doi.org/10.3390/foods9050576

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278823/
https://www.ncbi.nlm.nih.gov/pubmed/32375408
http://dx.doi.org/10.3390/foods9050576

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