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Updated: May 26, 2026

Preparation of High-Quality Fermented Fish Product
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自然に発酵した海産物から発酵する乳酸細菌のスクリーニング

Lei Tao1, Xianyuan Zhou2, Yipeng Hu1

  • 1Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; National Engineering Research Center For Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China.

International journal of food microbiology
|August 27, 2025
PubMed
まとめ

乳酸バクテリアの2つの株であるLactiplantibacillus plantarum DZ3-1とCompanilactobacillus alimentarius DZ3-6は,3メチルブタノ酸のような特定の味の化合物によって発酵された海鮮の味を大幅に高めることが確認された.

キーワード:
発酵魚から分離した溶解性タンパク質味覚についてプロテアゼ生成

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