Study on microbial and physical changes in fish sauce during fermentation
نویسندگان
چکیده
منابع مشابه
Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine
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Producing fish sauce from Caspian kilka
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Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...
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To investigate the effects of salt concentration on saeu-jeot (salted shrimp) fermentation, four sets of saeu-jeot samples with 20%, 24%, 28%, and 32% salt concentrations were prepared, and the pH, bacterial and archaeal abundances, bacterial communities, and metabolites were monitored during the entire fermentation period. Quantitative PCR showed that Bacteria were much more abundant than Arch...
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ژورنال
عنوان ژورنال: Research in Agriculture Livestock and Fisheries
سال: 2015
ISSN: 2409-9325,2409-0603
DOI: 10.3329/ralf.v2i2.25024