Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and th...

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Detalles Bibliográficos
Autores principales: Jiang, Cuicui, Liu, Mengyang, Yan, Xu, Bao, Ruiqi, Liu, Aoxue, Wang, Wenqing, Zhang, Zuoli, Liang, Huipeng, Ji, Chaofan, Zhang, Sufang, Lin, Xinping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625596/
https://www.ncbi.nlm.nih.gov/pubmed/34828810
http://dx.doi.org/10.3390/foods10112529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625596/
https://www.ncbi.nlm.nih.gov/pubmed/34828810
http://dx.doi.org/10.3390/foods10112529

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