Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.
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DOI: 10.1002/jsfa.12445
Abstract: BACKGROUND Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, few research has done on the effects of coupling starter cultures with lipase… read more here.
Keywords: lipase lactiplantibacillus; fish product; volatile compounds; fermented fish ... See more keywords
Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria
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DOI: 10.3390/foods11182756
Abstract: To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of L. plantarum, P. acidilactici, and P. pentosaceus were inoculated into samples, and the… read more here.
Keywords: fish product; fermentation; fermented fish; acid bacteria ... See more keywords