Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu-Reference-Cited by-同舟云学术

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Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu

Published:2019-06-04 Issue:8 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Zeng Xuefeng¹²^ORCID,Fan Jin²,He Laping²,Duan Zhenhua¹,Xia Wenshui³^ORCID

Affiliation:

1. Institute of Food Research Hezhou University Hezhou542800China

2. School of Liquor and Food Engineering Guizhou University Guiyang550000China

3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi214122China

Funder

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.12865

Reference33 articles.

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

2. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

3. Yeasts in table olive processing: Desirable or spoilage microorganisms?

4. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

5. Selection of Yeasts as Starter Cultures for Table Olives

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1. Probiotic potential of acetic acid bacteria isolated from kombucha in New Zealand in vitro;The Microbe;2024-09

2. The correlation between signalling 2‐phenylethanol and flavour substances of sour fish and its effect on Saccharomyces cerevisiae 31;International Journal of Food Science & Technology;2024-08-22

3. As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves;International Microbiology;2024-08-12

4. Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand;Current Research in Food Science;2024

5. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers;Comprehensive Reviews in Food Science and Food Safety;2023-07-17

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