Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

World Journal of Microbiology and Biotechnology

Volumn 23, Issue 7, 2007, Pages 1021-1031

  Hu, Yongjin ^a,b   Xia, Wenshui ^a   Ge, Changrong ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b YUNNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fermented sausage; Lactic acid bacteria; Mixed starter cultures; Silver carp; Staphylococcus xylosus

Indexed keywords

BACTERIA; FERMENTATION; HYDROLYSIS; PH EFFECTS; YEAST;

FERMENTED SAUSAGE; LACTIC ACID BACTERIA; MIXED STARTER CULTURES; SILVER CARP; STAPHYLOCOCCUS XYLOSUS;

MEATS;

BACTERIA (MICROORGANISMS); CYPRINIDAE; ENTEROBACTERIACEAE; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PSEUDOMONAS; STAPHYLOCOCCUS XYLOSUS;

EID: 34249807932     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-006-9330-2     Document Type: Article

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