Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
Q. Cui, Laihao Li, Hui Huang, Yanping Yang, Shengjun Chen, Chunsheng Li, Chunsheng Li
Topics & Concepts
Lactobacillus sakeiFermentationFood scienceTilapiaLactic acidFermented fishPediococcus acidilacticiPediococcusStarterChewinessChemistryFermentation in food processingBacteriaLactic acid fermentationBiologyLactobacillusFish <Actinopterygii>FisheryLactobacillus plantarumGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesPolyamine Metabolism and Applications