Research progress on the effects of halophilic microorganisms on the flavor of fermented seafood condiments

Authors

YU Jing, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
YANG Xi-hong, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China ；Key Laboratory for Biochemical Engineering of Shandong Province,Qingdao, Shandong 266042 , China
LIANG Chen, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
YU Dong-xing, Qingdao Zhike Inspection and Testing Co., Ltd., Qingdao, Shandong 266002 , China ；Shanghao Science and Technology Co., Ltd., Qingdao, Shandong 266002 , China
XIE Wan-cui, College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China ；Key Laboratory for Biochemical Engineering of Shandong Province,Qingdao, Shandong 266042 , China ；Qingdao Zhike Inspectio

Abstract

The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu

Publication Date

6-28-2020

First Page

203

Last Page

207,234

DOI

10.13652/j.issn.1003-5788.2020.06.037

Recommended Citation

Jing, YU; Xi-hong, YANG; Chen, LIANG; Dong-xing, YU; and Wan-cui, XIE (2020) "Research progress on the effects of halophilic microorganisms on the flavor of fermented seafood condiments," Food and Machinery: Vol. 36: Iss. 6, Article 37.
DOI: 10.13652/j.issn.1003-5788.2020.06.037
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/37

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