Potential application of lactic acid bacteria for controlling discoloration in tuna (Thunnus orientalis)-Reference-Cited by-同舟云学术

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Potential application of lactic acid bacteria for controlling discoloration in tuna (Thunnus orientalis)

Published:2023-08 Issue: Volume:54 Page:102856
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Jo Du-Min,Song Mi-Ru,Park Seul-Ki,Choi Ji-Hwan,Oh Do Kyung,Kim Deok Hoon^ORCID,Kim Young-Mog^ORCID

Funder

National Research Foundation of Korea

National Institute of Fisheries Science

Ministry of Education

Korea Institute of Marine Science and Technology promotion

Ministry of Oceans and Fisheries

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference83 articles.

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2. Detection of virulence factors, biofilm formation, and biogenic amine production in vancomycin-resistant lactic acid bacteria (VRLAB) isolated from foods of animal origin;Akpınar Kankaya;Journal of Food Processing and Preservation,2022

3. Optimizing the fermentation condition of low salted squid jeotgal by lactic acid bacteria with enhanced antioxidant activity;Akther;Journal of Applied Biological Chemistry,2017

4. In vitro antifungal, probiotic and antioxidant properties of novel Lactobacillus plantarum K46 isolated from fermented sesame leaf;Arasu;Annals of Microbiology,2014

5. Safety and growth optimization of lactic acid bacteria isolated from feedlot cattle for probiotic formula design;Aristimuño Ficoseco;Frontiers in Microbiology,2018

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1. Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives;Trends in Food Science & Technology;2024-10

2. Synergistic effects of plasma-activated water (PAW) and electrochemical treatment on the color of tuna slices;Food and Bioproducts Processing;2024-09

3. Structure/function relationship of Atlantic bonito (Sarda sarda Bloch) myoglobin and comparison with Atlantic and Tinker mackerel myoglobins;Food Bioscience;2024-06

4. Optimization of Protease Treatment Conditions for Chlorella pyrenoidosa Protein Extraction and Investigation of Its Potential as an Alternative Protein Source;Foods;2024-01-23

5. Development of Yellow Discoloration in Sawai (Pangasianodon hypophthalmus) Muscle due to Lipid Oxidation;Preventive Nutrition and Food Science;2023-12-31

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