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 pentosaceus</i> CICC 21862 and <i>Saccha...

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Detalhes bibliográficos

Principais autores:	Wenyang Zhu, Bo Jiang, Fang Zhong, Jingjing Chen, Tao Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-10-01
coleção:	Foods
Assuntos:	kelp (<i>Laminaria japonica</i>) odor activity value fermentation fishy odor gas chromatography-ion mobility spectrometry gas chromatography-mass spectrometry
Acesso em linha:	https://www.mdpi.com/2304-8158/10/11/2532
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