Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation
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DOI: 10.1128/aem.00690-22
Abstract: Traditional fermentation of fish sauce is mainly carried out by complex microbial communities from raw anchovies and processing environments. However, it is still unclear how the environmental microbiota influences the quality and the safety of… read more here.
Keywords: quality; fish sauce; accumulation fish; fermentation ... See more keywords