Effect of Bacillus Fermentation on the Quality and Bacteria Diversity of Shrimp Paste

Effect of Bacillus Fermentation on the Quality and Bacteria Diversity of Shrimp Paste

The low-salt fermented shrimp pastes with 10% (w/w) salt addition were made using acetes chinensis as the substrates and Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12 as fermentation starter cultures to investigate the impact of Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12...

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Bibliographic Details
Main Authors: Xiqian TAN, Dan WANG, Bingyu MA, Xuepeng LI, Ying BU, Xinran LÜ, Fangchao CUI, Dangfeng WANG, Jianrong LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-11-01
Series:Shipin gongye ke-ji
Subjects:
bacillus
shrimp paste
mixed-strain fermentation
microbial diversity
starter culture
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120182

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120182

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