Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce
Chunsheng Li, Wenjing Li, Laihao Li, Shengjun Chen, Yanyan Wu, Bo Qi
Topics & Concepts
Food scienceFlavorChemistryFood spoilageFermentationFish productsFermented fishBacteriaMicrobiologyBiologyFish <Actinopterygii>GeneticsFisheryPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsBiochemical Analysis and Sensing Techniques