Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?

Letters in Applied Microbiology

Volumn 51, Issue 6, 2010, Pages 697-703

  Aponte, M ^a   Blaiotta, G ^a   Francesca, N ^b   Moschetti, G ^b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

Author keywords

Haloarcula spp.; Halobacterium spp.; Histamine; Salted anchovies; Starter culture

Indexed keywords

MICROORGANISMS;

ENGRAULIS ENCRASICOLUS; ENTEROBACTERIACEAE; HALOARCULA SPP.; HALOBACTERIUM SPP.; HALOPHILIC ARCHAEA; HISTAMINES; LACTIC ACID BACTERIA; LOW LOAD; SALTED ANCHOVY; STARTER CULTURES;

LACTIC ACID;

HISTAMINE; ORGANOLEPTIC MODIFIER; SODIUM CHLORIDE;

AMMONIUM COMPOUND; PROKARYOTE; RIPENING; SALT;

ANCHOVY; ARTICLE; ENGRAULIS ENCRASICHOLUS; ENTEROBACTERIACEAE; HALOPHILIC ARCHAEON; LACTIC ACID BACTERIUM; NONHUMAN; SAFETY; STAPHYLOCOCCUS;

ENGRAULIDAE; ENGRAULIS ENCRASICOLUS; ENTEROBACTERIACEAE; HALOARCULA; HALOBACTERIA; HALOBACTERIUM; STAPHYLOCOCCUS;

EID: 78349234660     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2010.02956.x     Document Type: Article

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