Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum-Reference-Cited by-同舟云学术

Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum

Published:2021-04-20 Issue:5 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Du Xiping¹²³⁴,Xu Yuxue¹,Jiang Zedong¹²³,Zhu Yanbing¹²³,Li Zhipeng¹²³,Ni Hui¹²³⁴^ORCID,Chen Feng¹⁵

Affiliation:

1. College of Food and Biological Engineering Jimei University Xiamen China

2. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China

3. Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province Jimei University Xiamen China

4. Research Center of Food Biotechnology of Xiamen City Jimei University Xiamen China

5. Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC USA

Funder

Natural Science Foundation of Fujian Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13728

Reference49 articles.

1. Bioactive volatile compounds from marine algae: feeding attractants

2. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

3. Improvement of the Functional Qualities of Sea Tangle Extract through Fermentation by Aspergillus oryzae

4. Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization

5. Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

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