Bacillus subtilis B-2 Improved the Quality of Low-Salt Fermented Fish Sauce through Regulating the Microbial Community

Bacillus subtilis B-2 Improved the Quality of Low-Salt Fermented Fish Sauce through Regulating the Microbial Community

In this study, the effect of fermentation with Bacillus subtilis B-2, a salt-tolerant strain capable of producing high yield of protease, on the microbial community and the contents of biogenic amines and amino acid nitrogen (AAN) during the fermentation of low-salt fish sauce. The results of high-t...

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Bibliographic Details
Main Author: LI Yan, LI Wenjing, LI Chunsheng, YANG Daqiao, WANG Yueqi, WANG Di, CHEN Shengjun, WU Yanyan, LI Laihao
Format: Article
Language:English
Published: China Food Publishing Company 2023-09-01
Series:Shipin Kexue
Subjects:
low-salt fish sauce; microbial community; biogenic amine; amino acid nitrogen; correlation network map
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-008.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-008.pdf

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