Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation

Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation

To improve the quality and enrich the flavour of fermented sardine, Tetragenococcus halophilus, Staphylococcus xylosus, and Staphylococcus saprophyticus were used as a mixed starter for sardine fermentation. And their proportions were optimised using response surface methodology (RSM). The highest s...

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Bibliographic Details
Main Authors:	Zhijia Fang, Wenjuan Zhu, Ying Liu, Xinran Wang, Yaling Wang, Yanyan Wu
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2023-08-01
Series:	Czech Journal of Food Sciences
Subjects:	fermented products food fermentative microbiology mixed starter cultures sardine products
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-202304-0004_tetragenococcus-halophilus-staphylococcus-xylosus-and-staphylococcus-saprophyticus-for-sardine-fermentation.php

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