Rise and metabolic roles of Vibrio during the fermentation of crab paste

Microbial community may systematically promote the development of fermentation process of foods. Traditional fermentation is a spontaneous natural process that determines a unique nutritional characteristic of crab paste of Portunus trituberculatus, However, rare information is available regarding t...

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Detalles Bibliográficos
Autores principales: Xiong, Tian-Han, Shi, Ce, Mu, Chang-Kao, Wang, Chun-Lin, Ye, Yang-Fang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998518/
https://www.ncbi.nlm.nih.gov/pubmed/36908913
http://dx.doi.org/10.3389/fnut.2023.1092573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998518/
https://www.ncbi.nlm.nih.gov/pubmed/36908913
http://dx.doi.org/10.3389/fnut.2023.1092573

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