Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures
Jinhong Zang, Yanshun Xu, Wenshui Xia, Joe M. Regenstein, Dawei Yu, Fang Yang, Qixing Jiang
Topics & Concepts
StarterFermentationAromaFlavorFood scienceBiologyCyprinusFermented fishBacteriaProbioticMicroorganismChemistryFish <Actinopterygii>GeneticsFisheryMeat and Animal Product QualityFermentation and Sensory AnalysisProbiotics and Fermented Foods