Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste. However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or conjunctive inoculation of two indigenous lactic a...

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Bibliographic Details
Main Authors: Ruiqi Bao, Sasa Liu, Chaofan Ji, Huipeng Liang, Song Yang, Xiaoming Yan, Yingqin Zhou, Xinping Lin, Beiwei Zhu
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-12-01
Series:Frontiers in Microbiology
Subjects:
fermented fish
starter cultures
flavor
E-nose
GC-MS
MALDI TOF-MS
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.03003/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.03003/full

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