Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 10, 2010, Pages 6410-6417

  Yoshikawa, Shuji ^a   Kurihara, Hideyuki ^b   Kawai, Yuji ^b   Yamazaki, Koji ^b   Tanaka, Akira ^a   Nishikiori, Takafumi ^a   Ohta, Tomoki ^a  

^a Hokkaido Food Processing Research Center   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Candida versatilis; Fish sauce; Flavor; Halotolerant microorganisms; Taste; Tetragenococcus halophilus; Zygosaccharomyces rouxii

Indexed keywords

AMINO ACID; CARBOXYLIC ACID;

ADULT; ANIMAL; ARTICLE; ASPERGILLUS ORYZAE; BARLEY; CANDIDA; ENTEROCOCCACEAE; FEMALE; FERMENTATION; GLYCATION; HEAT; HUMAN; MALE; METABOLISM; MICROBIOLOGY; ODOR; ONCORHYNCHUS KETA; SEA FOOD; TASTE; ZYGOSACCHAROMYCES; ANALYSIS; HORDEUM;

ADULT; AMINO ACIDS; ANIMALS; ASPERGILLUS ORYZAE; CANDIDA; CARBOXYLIC ACIDS; ENTEROCOCCACEAE; FEMALE; FERMENTATION; FISH PRODUCTS; HORDEUM; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; MALE; ODORS; ONCORHYNCHUS KETA; TASTE; ZYGOSACCHAROMYCES;

ASPERGILLUS ORYZAE; CANDIDA VERSATILIS; HORDEUM; ONCORHYNCHUS KETA; TETRAGENOCOCCUS HALOPHILUS; ZYGOSACCHAROMYCES ROUXII;

EID: 77952646392     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904548u     Document Type: Article

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