Influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae in fish paste
Lin Li, Yanshun Xu
Topics & Concepts
Staphylococcus xylosusLactobacillus plantarumFood scienceLipolysisSaccharomyces cerevisiaeFermentationChemistryBiologyMicrobiologyLactic acidYeastStaphylococcus aureusStaphylococcusBiochemistryBacteriaAdipose tissueGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides