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6533b822fe1ef96bd127d71a

RESEARCH PRODUCT

Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths

Francisco J. Martí-quijalPaola TedeschiGiuseppe MecaCarlos LuzAdrián TornosAndrea PríncepMaría-josé RuizJordi MañesFrancisco J. Barba

subject

Antifungal activity; By-products; Fermentative process; Lactic acid bacteria; Sea bassHealth (social science)Plant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticle03 medical and health sciencesMinimum inhibitory concentrationchemistry.chemical_compound0404 agricultural biotechnologyLactobacilluslcsh:TP1-1185Food scienceSea bassby-productsFermented fishfermentative process0303 health sciencesbiology030306 microbiologyantifungal activityAmbientalefood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceLactic acidlactic acid bacteriachemistryPenicilliumFermentationsea bassBacteriaFood Science

description

During fish production processes, great amounts of by-products are generated, representing &asymp

yearjournalcountryeditionlanguage
2020-05-01Foods
10.3390/foods9050576http://europepmc.org/articles/PMC7278823
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