Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria
Pei Gao, Lin Li, Wenshui Xia, Yanshun Xu, Shao‐Quan Liu
Topics & Concepts
Food scienceLactic acidLactobacillus plantarumFermented fishFermentationOreochromisNile tilapiaLactobacillus fermentumChemistryLactococcus lactisAromaTilapiaBacteriaBiologyFish <Actinopterygii>FisheryGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesPolyamine Metabolism and Applications