Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)
Jingui Liu, Chengxing Lin, Wei Zhang, Qin Yang, Ju Meng, Laping He, Li Deng, Xuefeng Zeng
Topics & Concepts
Fermented fishFermentationLactobacillus plantarumFood scienceLactic acidSalted fishChemistryStarterFermentation in food processingLactobacillusBacteriaBiochemistryBiologyFish <Actinopterygii>FisheryGeneticsPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides