Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35-Reference-Cited by-同舟云学术

Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35

Published:2021-04 Issue:8 Volume:56 Page:4098-4107
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Kanjan Pochanart¹^ORCID,Sakpetch Phat²,Masniyom Payap¹,Hongpattarakere Tipparat³

Affiliation:

1. Department of Agricultural and Fishery Science Faculty of Science and Technology Prince of Songkla University Pattani94000Thailand

2. Waeng Agricultural Extension Office Narathiwat96160Thailand

3. Department of Industrial Biotechnology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla90110Thailand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15035

Reference33 articles.

1. Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of lanhouin, a traditional fish‐based condiment from west Africa;Anihouvi V.B.;African Journal of Microbiology Research,2012

2. Protein Hydrolysates from Pacific Whiting Solid Wastes

3. Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

4. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

5. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

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