Characterization of fermented silver carp sausages inoculated with mixed starter culture

LWT

Volumn 41, Issue 4, 2008, Pages 730-738

  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; FISH; LACTIC ACID; MUSCLE; PATHOGENS; PH EFFECTS;

FERMENTED SAUSAGE; LACTOBACILLUS PLANTARUM; MIXED STARTER CULTURES; SILVER CARP MUSCLE; STAPHYLOCOCCUS XYLOSUS; THIOBARTURIC ACID;

CELL CULTURE;

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

EID: 38049049185     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.04.004     Document Type: Article

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