Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish-Reference-Cited by-同舟云学术

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Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish

Published:2017-02 Issue: Volume:242 Page:141-151
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Zeng Xuefeng,He Laping,Guo Xu,Deng Li,Yang Wangen,Zhu Qiujin,Duan Zhenhua

Funder

China Agriculture Research System

Natural Science Foundation

Agricultural Science and Technology Support Program

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference37 articles.

1. Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages;Aida;Food Microbiol.,2013

2. Selection of yeasts as starter cultures for table olives: a step-by-step procedure;Bevilacqua;Front. Microbiol.,2012

3. Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy);Bonomo;Meat Sci.,2009

4. Characterisation and identification of spoilage psychotrophic Gram-negative bacteria originating from Tunisian fresh fish;Boulares;Ann. Microbiol.,2013

5. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages;Bover-Cid;Int. J. Food Microbiol.,2001

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2. Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions;International Journal of Food Science & Technology;2024-07-31

3. Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat;Foods;2024-02-19

4. Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review;International Journal of Food Science & Technology;2024-01-18

5. Stress tolerance, safety, and probiotic traits of cholesterol-decreasing Bifidobacterium BLH1 isolated from Guizhou red sour soup, a traditional Chinese fermented food;LWT;2024-01

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