Staphylococcus nepalensis Enhanced the Flavor Quality of Low-Salt Fish Sauce through Regulating the Microbial Community during Fermentation

Staphylococcus nepalensis Enhanced the Flavor Quality of Low-Salt Fish Sauce through Regulating the Microbial Community during Fermentation

Staphylococcus nepalensis 7MR-3, a salt-tolerant strain having a strong ability to produce enzymes and degrade biogenic amines, was utilized as a starter culture in the production of low-salt fish sauce. This study investigated the impact of inoculated fermentation on the physicochemical properties,...

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Bibliographic Details
Main Author: WU Jinfeng, ZHANG Hangjia, HU Shi, JIANG Jialan, LI Ping, GU Qing, HAN Jiarun
Format: Article
Language:English
Published: China Food Publishing Company 2025-04-01
Series:Shipin Kexue
Subjects:
staphylococcus nepalensis; low-salt fish sauce; physicochemical properties; microbial community; volatile flavor compounds; correlation network
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-012.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-012.pdf

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