Characterization of fermented silver carp sausages inoculated with mixed starter culture
Volume: 41, Issue: 4, Pages: 730 - 738
Published: May 1, 2008
Abstract
To improve the characteristics and functionality, and increase the use of fish muscle, three groups mixed starter cultures (group one: Lactobacillus plantarum-15, Staphylococcus xylosus-12 and Pediococcus pentosaceus-ATCC33316 [S-PXP]; group two: Lactobacillus planatrum-15, Staphylococcus xylosus-12 and Lactobacillus casei subs casei-1.001 [S-PXC]; and group three: Staphylococcus xylosus-12, Lactobacillus casei subsp. casei-1.001 and P....
Paper Details
Title
Characterization of fermented silver carp sausages inoculated with mixed starter culture
Published Date
May 1, 2008
Volume
41
Issue
4
Pages
730 - 738
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