Application of native lactic acid bacteria (LAB) for fermentative recovery of lipids and proteins from fish processing wastes: Bioactivities of fermentation products

Journal of Aquatic Food Product Technology

Volumn 20, Issue 1, 2011, Pages 32-44

  Rai, Amit Kumar ^a   Jini, R ^a   Swapna, H C ^a   Sachindra, N M ^a   Bhaskar, N ^a   Baskaran, V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

antibacterial activity; antioxidant activity; fish visceral waste; lactic acid bacteria; lipids; protein

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; BACTERIAL PATHOGENS; DEGREE OF HYDROLYSIS; ECO-FRIENDLY; ENTEROCOCCUS FAECALIS; FATTY ACID PROFILES; FERMENTATION PROCESS; FERMENTATION PRODUCTS; FISH PROCESSING; FRESHWATER FISHES; LACTIC ACID BACTERIA; PEDIOCOCCUS ACIDILACTICI;

BACTERIOLOGY; BODY FLUIDS; FATTY ACIDS; FISH; GLUCOSE; HYDROLYSIS; LABORATORIES; LACTIC ACID; LIPIDS; PROCESS CONTROL; PROTEINS; RECOVERY; SODIUM CHLORIDE;

FERMENTATION;

EID: 79751523434     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2010.528174     Document Type: Article

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