Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation

Journal of Applied Microbiology

Volumn 109, Issue 1, 2010, Pages 44-53

  Akolkar, A V ^a   Durai, D ^a   Desai, A J ^a  

^a M S UNIVERSITY OF BARODA   (India)

Author keywords

Acceleration; Fermentation; Fish sauce; Haloarchaea; Protease; Protein hydrolysis

Indexed keywords

AMINO ACIDS; FISH; FOOD PROCESSING; PROCESS CONTROL; PROTEINS;

AMINO-ACIDS; FERMENTATION PROCESS; FISH SAUCE; HALOARCHEON; MICROFLORAE; PROTEASE; PROTEASE ACTIVITIES; PROTEIN HYDROLYSIS; STARTER CULTURES; TRADITIONAL FISHES;

FERMENTATION;

AMINO ACID; DNA 16S; ESSENTIAL AMINO ACID; LYSINE; NITROGEN; PEPTIDE; PROTEINASE;

AMINO ACID; BACTERIUM; ENZYME; FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; HYDROLYSIS; NUTRITIVE VALUE; PROTEIN;

ARTICLE; BACTERIUM CULTURE; CONDIMENT; ENZYME ACTIVITY; FERMENTATION; HALOBACTERIUM; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; PROTEIN HYDROLYSIS; SALT TOLERANCE; SEQUENCE ANALYSIS;

HALOBACTERIA; HALOBACTERIUM; HALOBACTERIUM SP.;

EID: 77953574563     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04626.x     Document Type: Article

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