Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)

Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)

Kelp (<i>Laminaria japonica</i>) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with <i>Lactobacillus plantarum</i> FSB7, <i>Pediococcus pentosaceu...

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Autores principales: Wenyang Zhu, Bo Jiang, Fang Zhong, Jingjing Chen, Tao Zhang
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
kelp (<i>Laminaria japonica</i>)
odor activity value
fermentation
fishy odor
gas chromatography-ion mobility spectrometry
gas chromatography-mass spectrometry
Chemical technology
TP1-1185
Acceso en línea:https://doaj.org/article/b4506528faad496d97e4f554e0e765fb
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https://doaj.org/article/b4506528faad496d97e4f554e0e765fb

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