Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
Luca Belleggia, Ilario Ferrocino, Maria Rita Corvaglia, Cristiana Cesaro, Vesna Milanović, Federica Cardinali, Cristiana Garofalo, Luca Cocolin, Lucia Aquilanti, Andrea Osimani
Topics & Concepts
Food scienceFermented fishLactic acidLactobacillus sakeiFermentation in food processingBacteriaFermentationBiologyMicrobiologyHistidine decarboxylaseFood microbiologySalted fishChemistryLactobacillusBiochemistryFish <Actinopterygii>HistidineAmino acidGeneticsFisheryPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods