Food Chem 2021 Apr 20;358:129863. Epub 2021 Apr 20.
School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China. Electronic address:
Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest China. Lactic acid bacteria (LAB) are the most appropriate strains because of their technological properties during ripening fermentation. The diversity of LAB in high-salt fermented Chinese Suanyu was examined through high-throughput sequencing (HTS), and the most suitable LAB strain was acquired through strain isolation and characterization, surimi simulation fermentation system, and principal component analysis (PCA). Read More