Metagenomic and metabolomic profiling of dried shrimp (Litopenaeus vannamei) prepared by a procedure traditional to the south China coastal area-Reference-Cited by-同舟云学术

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Metagenomic and metabolomic profiling of dried shrimp (Litopenaeus vannamei) prepared by a procedure traditional to the south China coastal area

Published:2024-01-09 Issue:4 Volume:27 Page:1307-1319
ISSN:1618-1905
Container-title:International Microbiology
language:en
Short-container-title:Int Microbiol

Author:

Yu Mingjia,Liu Jiannan,Chen Junjia,Lin Chuyi,Deng Shiqing,Wu Minfu

Funder

Guangdong University Innovation Team Project

the Innovation Projects of Colleges and Universities in Guangdong Province

Foundation of Foshan Polytechnic

Basic and Applied Basic Research Foundation of Guangdong Province

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10123-023-00475-6.pdf

Reference66 articles.

1. Abedini E, Hajebzadeh H, Mirzai MA, Alahdadi AA (2022) Evaluation of operational parameters for drying shrimps in a cabinet hybrid dryer. Sol Energy 233:221–229. https://doi.org/10.1016/j.solener.2022.01.045

2. Akintola SL (2015) Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis). J Food Sci Technol 52:2646–2656. https://doi.org/10.1007/s13197-014-1303-0

3. Akintola SL, Brown A, Bakare A, Osowo OD, Bello BO (2013) Effects of hot smoking and sun drying processes on nutritional composition of giant tiger shrimp (Penaeus monodon, Fabricius, 1798). Polish J food Nutr Sci 63:227–237. https://doi.org/10.2478/v10222-012-0093-1

4. Angelidis AS, Chronis EN, Papageorgiou DK, Kazakis II, Arsenoglou KC, Stathopoulos GA (2006) Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index. Food Microbiol 23:95–100. https://doi.org/10.1016/j.fm.2005.01.015

5. Bahrndorff S, Menanteau-Ledouble S, Stidsborg S, Jørgensen NOG, Hoque MS, Nielsen JL (2022) Bacterial composition associated with different traditions of salted and dried fish across countries. Food Biosci 50:101991. https://doi.org/10.1016/j.fbio.2022.101991

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