Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product

This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, <i>Suanzhayu</i>. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of <i>Lactobacillus</i>. The addition of...

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Autores principales: Cuicui Jiang, Mengyang Liu, Xu Yan, Ruiqi Bao, Aoxue Liu, Wenqing Wang, Zuoli Zhang, Huipeng Liang, Chaofan Ji, Sufang Zhang, Xinping Lin
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/e17a6fdb584248e48d8bc76612b007db
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