Technological roles of microorganisms in fish fermentation: a review-Reference-Cited by-同舟云学术

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Technological roles of microorganisms in fish fermentation: a review

Published:2020-04-15 Issue:6 Volume:61 Page:1000-1012
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Xu Yanshun¹²,Zang Jinhong¹²,Regenstein Joe M.³,Xia Wenshui¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

3. Department of Food Science, Cornell University, Ithaca, New York, USA

Funder

National Natural Science Foundation of China

the Earmarked Fund of the China Agriculture Research System

the National First-class Discipline Program of Food Science and Technology

the program of the “Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1750342

Reference177 articles.

1. Biological potency and characterization of antibacterial substances produced by Lactobacillus pentosus isolated from Hentak, a fermented fish product of North-East India

2. In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India

3. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”

4. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production

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