Use of tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 15, 2011, Pages 8401-8408

  Udomsil, Natteewan ^a   Rodtong, Sureelak ^a   Choi, Yeung Joon ^b   Hua, Yanglin ^a   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b Gyeongsang National University   (South Korea)

Author keywords

amino acids; biogenic amines; fish sauce; Tetragenococcus halophilus; volatile compounds

Indexed keywords

BIOGENIC AMINES; CELL COUNT; DIMETHYL DISULFIDES; FISH SAUCE; GLUTAMIC ACID; HIGH-CONTENT; STARTER CULTURES; TETRAGENOCOCCUS HALOPHILUS; VOLATILE COMPOUNDS;

ALDEHYDES; AMINES; AMINO ACIDS; CELL CULTURE; FERMENTATION; FISH; SODIUM CHLORIDE; STARTERS; VOLATILE ORGANIC COMPOUNDS;

FISH PRODUCTS;

AMINO ACID; BIOGENIC AMINE; FLAVORING AGENT;

ANIMAL; ARTICLE; ENTEROCOCCACEAE; FERMENTATION; FISH; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SEA FOOD;

AMINO ACIDS; ANIMALS; BIOGENIC AMINES; ENTEROCOCCACEAE; FERMENTATION; FISH PRODUCTS; FISHES; FLAVORING AGENTS;

ENGRAULIDAE; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS;

EID: 79961140151     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201953v     Document Type: Article

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