Application and Effect of <i>Pediococcus pentosaceus</i> and <i>Lactiplantibacillus plantarum</i> as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of <i>Zhayu</i>, a Chinese Traditional Fermented Fish Product

Application and Effect of <i>Pediococcus pentosaceus</i> and <i>Lactiplantibacillus plantarum</i> as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of <i>Zhayu</i>, a Chinese Traditional Fermented Fish Product

<i>Zhayu</i> is a type of traditional fermented fish product in China that is made through the fermentation of salted fish with a mixture of cereals and spices. Inoculation fermentation was performed using <i>Pediococcus pentosaceus</i> P1, <i>Lactiplantibacillus planta...

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Bibliographic Details
Main Authors: Dongmei Xu, Yongle Liu, Xianghong Li, Faxiang Wang, Yiqun Huang, Xiayin Ma
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
<i>Zhayu</i>
LAB fermentation
microbial communities
texture
volatile flavor compounds
Online Access:https://www.mdpi.com/2304-8158/12/9/1768

Internet

https://www.mdpi.com/2304-8158/12/9/1768

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