Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

Autor: Yong-Xiang WU, Chang-Hao YU, Xin-Yu DONG, Xiao-Xuan JIANG, Gang LIU, Shao-Peng NIE, Qi-Qi DAI, Tae-Hyung KWON, Xun ZHOU

Publikováno v: Food Science and Technology, Volume: 43, Article number: e91722, Published: 21 OCT 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Presently in order to excavate suitability of resources of lactic acid bacteria for fermentation of mandarin fish, a strain of lactic acid bacteria (LAB), which was cultivated from stinky mandarin fish via using traditional MRS medium (CMC 1-8), was

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