Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37
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DOI: 10.1016/j.foodcont.2016.10.007
Abstract: Abstract Biological and chemical dynamics were investigated during fermentation of fish sauce inoculated single and combined starter cultures, Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33. At 120–150 days of fermentation, cell numbers of Virgibacillus sp.… read more here.
Keywords: fish sauce; tetragenococcus halophilus; virgibacillus sk37; halophilus ms33 ... See more keywords