Technological properties of Lactobacillus plantarum strains isolated from chinese traditional low salt fermented whole fish

Food Control

Volumn 40, Issue 1, 2014, Pages 351-358

  Zeng, Xuefeng ^a,b   Xia, Wenshui ^a   Wang, Jinsong ^c   Jiang, Qixing ^a   Xu, Yanshun ^a   Qiu, Yong ^a   Wang, Haiying ^b  

^a JIANGNAN UNIVERSITY   (China)

^b SOUTH CENTRAL UNIVERSITY FOR NATIONALITIES   (China)

^c JINGCHU UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acidifying activity; Antimicrobial activity; Lactobacillus plantarum; Proteolytic activity; Sensory; Traditional low salt fish

Indexed keywords

EID: 84891895289     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.11.048     Document Type: Article

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