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Journal / Biochemistry / Preparazione di prodotti di pesce fermentato di…
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Biochemistry

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JoVE Journal Biochemistry
Preparazione di prodotti di pesce fermentato di alta qualità
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Preparazione di prodotti di pesce fermentato di alta qualità

Article DOI: 10.3791/60265-v • 05:17 min • August 23rd, 2019
August 23rd, 2019 •
*1, *1, 1, 1, 1, 1, 1, 1, 1, 2
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 2The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University
* These authors contributed equally

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L'obiettivo del protocollo è quello di fornire una tecnica di fermentazione del pesce industrializzata basata sull'inoculazione di Saccharomyces cerevisiae.

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Biochimica Numero 150 carne di storione marinazione essiccazione fermentazione sterilizzazione Saccharomyces cerevisiae gusto sapore consistenza colore proprietà sensoriali
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