Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by <i>Bacillus subtilis</i> K-C3 inoculation-Reference-Cited by-同舟云学术

Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation

Published:2024 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Indriani Sylvia¹^ORCID,Srisakultiew Nattanan¹^ORCID,Benjakul Soottawat²^ORCID,Boonchuen Pakpoom³^ORCID,Pongsetkul Jaksuma¹^ORCID

Affiliation:

1. School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand

2. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand

3. School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand

Abstract

Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation (Inoc), compared to those without inoculation (CON).

Funder

National Research Council of Thailand

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO02645D

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