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Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu).
Liu, Jingui; Lin, Chengxing; Zhang, Wei; Yang, Qin; Meng, Ju; He, Laping; Deng, Li; Zeng, Xuefeng.
Affiliation
  • Liu J; Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 55002
  • Lin C; School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Educati
  • Zhang W; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Yang Q; School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Educati
  • Meng J; School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Educati
  • He L; School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Educati
  • Deng L; School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Educati
  • Zeng X; School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Educati
Food Chem ; 358: 129863, 2021 Oct 01.
Article in En | MEDLINE | ID: mdl-33940298
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bacteria / Fish Products / Fermented Foods Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bacteria / Fish Products / Fermented Foods Limits: Animals Language: En Journal: Food Chem Year: 2021 Document type: Article