Effect of inoculation of lactic acid bacteria on proteolytic activity of psychrotrophic Gram-negative bacteria in fresh farmed sea bass (Dicentrarchus labrax) fillets during storage at 4 °C under vacuum-packed conditions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-013-0613-1.pdf
Reference37 articles.
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4. Boulares M, Mejri L, Hassouna M (2011) Study of the microbial ecology of wild and aquacultured Tunisian fresh fish. J Food Prot 74:1762–1768
5. Boularès M, Aouadhi C, Mankai M, Hassouna M (2012a) Characterisation, identification and technological properties of psychotrophic lactic acid bacteria originating from Tunisian fresh fish. J Food Saf 32:333–344
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1. Exploring the effect of Lactiplantibacillus plantarum Lac 9-3 with high adhesion on refrigerated shrimp: Adhesion modeling and biopreservation evaluation;Food Research International;2023-02
2. Effects of Lactic Acid Bacteria and Citrus Essential Oil on the Quality of Vacuum-Packed Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage;Journal of Aquatic Food Product Technology;2018-06-27
3. Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage;International Journal of Food Properties;2018-01-01
4. Anti-Listerialinhibitory lactic acid bacteria in fresh farmed sea bass (Dicentrarchus labrax) fillets during storage at 4 °C under vacuum-packed conditions;Journal of Food Safety;2016-09-22
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