Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

Effects of wine and dairy yeast fermentation on chemical constituents of tilapia fish head hydrolysate supplemented with glucose in an unsalted and acidic environment were investigated. Three wine yeasts (Torulaspora delbrueckii Biodiva, Saccharomyces cerevisiae Lalvin EC-1118 and Pichia kluyveri Fr...

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Bibliographic Details
Main Authors: Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-10-01
Series:Frontiers in Microbiology
Subjects:
fish sauce
hydrolysate
tilapia
yeasts
flavor
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.02300/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.02300/full

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