Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
Chunsheng Li, Shengjun Chen, Hui Huang, Jun Li, Yongqiang Zhao
Topics & Concepts
Pediococcus acidilacticiFermentationFlavorFood sciencePediococcusChemistryLactococcusGeosminLactobacillus sakeiFermentation starterStarterLactobacillusLactococcus lactisBiologyLactobacillus plantarumOdorLactic acidBacteriaOrganic chemistryGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesPolyamine Metabolism and Applications