ShareNew survey on salsuginous psychrotrophic bacteria properties, isolated from salted herrings from the Baltic sea.
[In German. / En allemand.]
Author(s) : PECONEK J., BEUTLING D.
Type of article: Article
Summary
Determination of growth charactersitics of 5 salsuginous microbial strains. Comparison of their optimal growth temperature, sensitivity to sodium chloride and metabolism. 10-20% sodium chloride activates the glycolitic and proteolytic enzymes of these bacteria.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-0965
- Languages: German
- Source: Arch. Lebensmittelhyg. - vol. 46 - n. 6
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Psychrotroph; Fish; Herring; Sodium chloride
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