Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results...

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Bibliographic Details
Main Authors:	Huiya Xu, Naiyong Xiao, Jiani Xu, Quanyou Guo, Wenzheng Shi
Format:	Article
Language:	English
Published:	Elsevier 2022-10-01
Series:	Food Chemistry: X
Subjects:	Grass carp Fermentation Flavourzyme Lactobacillus plantarum Biogenic amines
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157522001900

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