Bacillus subtilis B-2 Improved the Quality of Low-Salt Fermented Fish Sauce through Regulating the Microbial Community
In this study, the effect of fermentation with Bacillus subtilis B-2, a salt-tolerant strain capable of producing high yield of protease, on the microbial community and the contents of biogenic amines and amino acid nitrogen (AAN) during the fermentation of low-salt fish sauce. The results of high-t...
Сохранить в:
| Главный автор: | |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
China Food Publishing Company
2023-09-01
|
| Серии: | Shipin Kexue |
| Предметы: | |
| Online-ссылка: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-008.pdf |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|