Identification of haloarchaea during fermentation of Sardinella longiceps for being the starter culture to accelerate fish sauce production-Reference-Cited by-同舟云学术

Identification of haloarchaea during fermentation of Sardinella longiceps for being the starter culture to accelerate fish sauce production

Published:2021-06-14 Issue:11 Volume:56 Page:5717-5725
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Kamala Kannan¹,Sivaperumal Pitchiah¹^ORCID,Paray Bilal Ahamad²,Al‐Sadoon Mohammad K.²

Affiliation:

1. Department of Pharmacology Saveetha Dental College and Hospitals Saveetha Institute of Medical and Technical Sciences Poonamallee High Road, Velappanchavadi Chennai Tamilnadu 600077 India

2. Department of Zoology College of Science King Saud University PO Box 2455 Riyadh 11451 Saudi Arabia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15183

Reference53 articles.

1. Effect of different salt concentrations level on chemical composition of wet‐salted fermented product (fessiekh);Ahmed O.E.;International Journal of Fisheries and Aquatic Studies,2018

2. Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation

3. FERMENTED FOODS | Fermented Fish Products

4. Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

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