Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

Food Control

Volumn 33, Issue 2, 2013, Pages 344-351

  Zeng, Xuefeng ^a,b   Xia, Wenshui ^a   Jiang, Qixing ^a   Yang, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b SOUTH CENTRAL UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Autochthonous; Fermentation; Mixed starter cultures; Ripening; Suan yu

Indexed keywords

BACTERIA (MICROORGANISMS); CITRUS MAXIMA; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS PENTOSACEUS; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS XYLOSUS;

EID: 84876471714     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.03.001     Document Type: Article

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