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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| Main Authors: | , , , , , , , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
MDPI AG
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/e17a6fdb584248e48d8bc76612b007db |
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