Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture

A total of 344 halophilic bacteria were isolated from fish fermentation broths, solar salt crystals, seawater, and muds from ponds of salt pans in Vietnam and subjected to aroma evaluation using fish broth containing 29 ~ 30% (w/v) NaCl. One isolate from a salt crystal with the highest aroma score w...

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Detalles Bibliográficos
Autores principales: Do Quynh Nguyen, Anh, Sekar, Ashokkumar, Kim, Myoungjin, Phat Nguyen, Loc, Thi Le, Nga, Uh, Sangjun, Hong, Sukil, Kim, Keun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866574/
https://www.ncbi.nlm.nih.gov/pubmed/33598150
http://dx.doi.org/10.1002/fsn3.2024

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866574/
https://www.ncbi.nlm.nih.gov/pubmed/33598150
http://dx.doi.org/10.1002/fsn3.2024

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