Isolation and Identification of Lactic Acid Bacteria from a Traditional Fermented Fish Sauce (Mahyaveh) in Fars Province, Iran

Isolation and Identification of Lactic Acid Bacteria from a Traditional Fermented Fish Sauce (Mahyaveh) in Fars Province, Iran

Background: Mahyaveh is a fermented fish sauce in southern parts of Iran. Lactic acid bacteria (LAB) are commonly dominant microorganisms in fermented fish products. These bacteria develop organoleptic characteristics of fermented foods and play a significant role in promoting their quality and safe...

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Bibliographic Details
Main Authors: Narjes Karparvar, Hajieh Ghasemian Safaei, Abdollah Derakhshandeh, Fatemeh Hemmati, Seyed Mohammad Mazloomi
Format: Article
Language:English
Published: Shiraz University of Medical Sciences 2019-03-01
Series:International Journal of Nutrition Sciences
Subjects:
lactic acid bacteria
lactobacillus plantarum
enterococcus faecium
fermented fish sauce
iran
Online Access:https://ijns.sums.ac.ir/article_44731_9ccdc536370b13847daf4d29d95a166c.pdf

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https://ijns.sums.ac.ir/article_44731_9ccdc536370b13847daf4d29d95a166c.pdf

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