SharePediococcus pentosaceus L and S utilization in fermentation and storage of mackerel sausage.
Author(s) : YIN L. J., JIANG S. T.
Type of article: Article
Summary
During 72 h fermentation at 37 °C, a rapid increase in lactic acid bacteria count (LAB), a marked decline in pH and suppression of the growth of contaminating Pseudomonas, Staphylococcus, and Enterobacteriaceae of mackerel minces with Pediococcus pentosaceus strains L and S were observed (p <0.05).
Details
- Original title: Pediococcus pentosaceus L and S utilization in fermentation and storage of mackerel sausage.
- Record ID : 2002-2512
- Languages: English
- Source: Ital. J. Food Sci. - vol. 66 - n. 5
- Publication date: 2001/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: China; Microorganism; Mackerel; Sausage; Fish; Fermentation; Cold storage
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