Application of bifidobacterium animalis subsp. Lactis as starter culture for fermentation of baltic herring (Clupea harengus membras) mince

American Journal of Food Technology

Volumn 10, Issue 5, 2015, Pages 184-194

  Semjonovs, Pavels ^a   Auzina, Lilija ^a   Upite, Dagnija ^a   Grube, Mara ^a   Shvirksts, Karlis ^a   Linde, Raimonds ^a   Denina, Ilze ^a   Bormanis, Artis ^b   Upitis, Andris ^a   Ruklisha, Maija ^a   Parele, Elga Biruta ^a   Gailitis, Juris ^a   Silina, Laima ^a   Kozlinskis, Emils ^a   Marauska, Mara ^a   Danilevich, Aleksejs ^a   Dlohi, Roberts ^b  

^a UNIVERSITY OF LATVIA   (Latvia)

^b PERUZA Ltd Lejasrandoti   (Latvia)

Author keywords

Baltic herring; Bifidobacterium; Fermented fish; Food and feed supplements; Probiotic

Indexed keywords

ACIDIFICATION; BACTERIA; CARBOHYDRATES; CELLS; CYTOLOGY; FERMENTATION; FISH; FOOD MICROBIOLOGY; FOOD PRODUCTS; INDUSTRIAL RESEARCH; MEATS; PROTEINS; STRAIN; SUGAR (SUCROSE); THERMAL PROCESSING (FOODS);

BALTIC HERRING; BIFIDOBACTERIUM; FEED SUPPLEMENT; FERMENTED FISHES; PROBIOTICS;

FUNCTIONAL FOOD;

EID: 84943533698     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2015.184.194     Document Type: Article

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