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Defined starter cultures used for fermentation of salmon fillets.

Author(s) : MORZEL M., FRANSEN N. G., ARENDT E. K.

Type of article: Article

Summary

The integration of defined starter cultures into a fish fermentation process is studied. Six lactobacilli and 5 staphylococci strains are tested in a salmon model system. Dependence of bacterial growth and pH reduction on sucrose, sodium chloride and sodium nitrite concentrations, and fermentation temperature has been evaluated. A combination of Lactobacillus sake and Staphylococcus carnosus has been applied to whole salmon fillets. The influence of sucrose and sodium chloride concentrations, temperature and sodium nitrite has been evaluated.

Details

  • Original title: Defined starter cultures used for fermentation of salmon fillets.
  • Record ID : 1999-1027
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 6
  • Publication date: 1997/11
  • Document available for consultation in the library of the IIR headquarters only.

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