Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus-Reference-Cited by-同舟云学术

Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus

Published:2024-08 Issue: Volume:449 Page:139239
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Chunsheng,Chen Shengjun,Huang Hui,Li Jun,Zhao Yongqiang

Funder

Earmarked Fund for China Agriculture Research System

Central Public-interest Scientific Institution Basal Research Fund Chinese Academy of Fishery Sciences

Publisher

Elsevier BV

Reference35 articles.

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3. Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation;Chen;Current Research in Food Science,2023

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5. Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression;Gao;International Journal of Food Properties,2020

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1. Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia;Food Chemistry;2024-12

2. Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces;Food Research International;2024-10

3. Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality;Foods;2024-08-16

4. Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution;Food Research International;2024-07