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...
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| Format: | Artigo |
| Jezik: | Inglês |
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China Food Publishing Company
2023-09-01
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| Serija: | Shipin Kexue |
| Teme: | |
| Online dostop: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-008.pdf |
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