Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria

To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of L. plantarum, P. acidilactici, and P. pentosaceus were inoculated into samples, and the safety, nutritional, textural, and flavor properties of the sam...

Descripción completa

Detalles Bibliográficos
Autores principales: An, Yueqi, Cai, Xiaowen, Cong, Lin, Hu, Yang, Liu, Ru, Xiong, Shanbai, Hu, Xiaobo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498116/
https://www.ncbi.nlm.nih.gov/pubmed/36140884
http://dx.doi.org/10.3390/foods11182756

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498116/
https://www.ncbi.nlm.nih.gov/pubmed/36140884
http://dx.doi.org/10.3390/foods11182756

Ejemplares similares