New Approach to Develop the Lactic Acid Bacteria Fermentation Technology Using Fish Meat as Substrate
博士 === 國立海洋大學 === 食品科學系 === 91 === During 72 h fermentation at 37°C, rapid increase in lactic acid bacteria count (LAB), dramatic decline in pH and suppression in the growth of contaminating Pseudomonas, Staphylococcus, and Enterobacteriaceae of mackerel minces with Pediococcus pentosaceus L and S w...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/65530638387669281600 |