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Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation

Xinxiu Ma, Yanan Zhang, Xinyu Li, Jingran Bi, Gongliang Zhang, Hongshun Hao, Hongman Hou

2021International Journal of Food Microbiology39 citationsDOI

Topics & Concepts

Food scienceCadaverineFermentationFermented fishSalted fishMicroorganismPutrescineChemistryFermentation in food processingBacteriaFlavorBiologyFish <Actinopterygii>Lactic acidBiochemistryEnzymeFisheryGeneticsPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsMicrobial Inactivation Methods
Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation | Litcius