Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste-Reference-Cited by-同舟云学术

Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste

Published:2022-03-07 Issue:4 Volume:31 Page:332-343
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Yuan Li¹^ORCID,Zhang Qianqian¹,Zheng Zhiying¹,Zhou Jing¹,Cui Yixin¹,Jin Wengang²^ORCID,Gao Ruichang¹²^ORCID

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, China

2. Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China

Funder

National Key R&D Program of China

China Agriculture Research System of MOF and MARA

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2048154

Reference41 articles.

1. Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation

2. Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods

3. Analysis of Odor-Active Volatiles in Cheddar Cheese Headspace by Multidimensional GC/MS/Sniffing

4. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

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