Selection of Autochthonous Strains as Starter Cultures for Fermented Fish Products

Journal of Food Science

Volumn 80, Issue 1, 2015, Pages M151-M160

  Speranza, Barbara ^a   Racioppo, Angela ^a   Bevilacqua, Antonio ^a   Beneduce, Luciano ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Fermented fish; Growth index; Quantitative approach; Starter selection

Indexed keywords

BACTERIA (MICROORGANISMS); PEDIOCOCCUS; POSIBACTERIA;

BACTERIAL RNA; SODIUM CHLORIDE;

AEROBIC BACTERIUM; ANIMAL; BACTERIAL COUNT; DRUG EFFECTS; ENTEROBACTERIACEAE; FERMENTATION; FISH; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MICROBIAL VIABILITY; MICROBIOLOGY; PEDIOCOCCUS; PH; PHENOTYPE; PSEUDOMONADACEAE; REPRODUCIBILITY; SEA FOOD; SEQUENCE ANALYSIS;

ANIMALS; BACTERIA, AEROBIC; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FERMENTATION; FISH PRODUCTS; FISHES; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; MICROBIAL VIABILITY; PEDIOCOCCUS; PHENOTYPE; PSEUDOMONADACEAE; REPRODUCIBILITY OF RESULTS; RNA, BACTERIAL; SEQUENCE ANALYSIS, RNA; SODIUM CHLORIDE;

EID: 84923216769     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12721     Document Type: Article

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