Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste
Qian Hua, Pei Gao, Yanshun Xu, Wenshui Xia, Yingying Sun, Qixing Jiang
Topics & Concepts
Staphylococcus xylosusStarterFood scienceLactobacillus sakeiLactobacillus plantarumFermentationLactic acidChemistryPediococcusFermented fishLactobacillusStaphylococcusBiologyBacteriaStaphylococcus aureusGeneticsProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides