Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3.

Front Microbiol · 2018 · PMC6327836 · PMID 30662432

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an increasing trendno p-value reported

Another aroma-active compound, linalool, probably originated from spices in the process of manufacture, also showed an increasing trend with time, particularly in the LW group with the concentration of 1937.41 ng/100 g fish meat in LW5 sample.

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Shortening Fermentation Period and Quality Improvement of Fermented Fish, <i>Chouguiyu</i>, by Co-inoculation of <i>Lactococcus lactis</i> M10 and <i>Weissella cibaria</i> M3.

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