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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. Barbasubject
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 Sciencedescription
During fish production processes, great amounts of by-products are generated, representing &asymp
year | journal | country | edition | language |
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2020-05-01 | Foods |