文献类型： 外文期刊
作者： Wu, Yanyan 1 ; Liu, Fajia 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Deng, Jianchao 1 ; Chen, Sheng-jun 1 ;
作者机构： 1.Chinese Acad Fishery Sci, S China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China
关键词： Salted fish;Lactic acid bacteria;Nitrite-degrading;16S rDNA;Identification
期刊名称：BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING, PTS 1-3
ISSN： 1022-6680
年卷期： 2012 年 393-395 卷
页码：
收录情况： SCI
摘要： Lactic acid bacteria commonly used in fermented meat products, dairy products and smoked products such as pickled food industry. They can make the products have a special flavor and color, inhibit the growth of pathogenic bacteria, and reduce the nitrite content of products, improve food security. 12 strains of lactic acid bacteria were isolated from the salted fish. Some of their biochemical characteristics were studied and compared, as well as their abilities on the tolerance and degradation of nitrite. 3 strains named b2, j2, j5 were approved to degrade nitrite quickly with good biochemical characteristics. After amplification and sequencing of 16S rDNA gene, the isolated strains were identified by sequence homology as Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus pentosaceus. Strainb2, j2 and j5could degrade 96.2%, 85.6%, 91.2%.
- 相关文献
作者其他论文 更多>>
-
Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles
作者：Lin, Wan -ling;Liu, Ya-qun;Liu, Han-xu;Lin, Wan -ling;Huang, Hui;Liu, Ya-qun;Wei, Ya;Zhao, Yong-qiang;Wang, Yue-qi;Wu, Yan-yan;Chen, Sheng-jun;Li, Lai-hao;Lin, Wan -ling
关键词：Crisp grass carp; Thermal processing; 4D label -free proteomics; Multidimensional data analysis
-
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
作者：Wang, Yueqi;Wang, Huifang;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Sun-Waterhouse, Dongxiao;Wu, Yanyan;Wang, Yueqi;Wang, Yueqi;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词：Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
-
Analysis of quality-related proteins in golden pompano ( Trachinotus ovatus ) fillets with modified atmosphere packaging under superchilling storage
作者：Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Pan, Chuang;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di
关键词：Tandem mass tags (TMT) proteomics; Trachinotus ovatus; Modified atmosphere packaging; Superchilling storage; Low-field nuclear magnetic resonance; Protein deterioration
-
Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins
作者：Lin, Shanting;Hu, Xiao;Chen, Shengjun;Huang, Hui;Wu, Yanyan;Lin, Shanting;Li, Jun;Lin, Shanting;Li, Zhenxing
关键词：Blue food proteins; Calcium-chelating peptides; Peptide -calcium complexes; Characterization; Bioavailability
-
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
作者：Chen, Qian;Cao, Limin;Lin, Hong;Chen, Qian;Wu, Yanyan;Zhao, Yongqiang;Xiang, Huan;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi
关键词：Marine protein; Inulin/Konjac Glucomannan; Swallowing properties; Dysphagia
-
Elucidating the potential of chlorogenic acid for controlling Morganella psychrotolerans growth and histamine formation
作者：Wang, Di;Zhao, Yongqiang;Chen, Shengjun;Wei, Ya;Yang, Xianqing;Li, Chunsheng;Wang, Yueqi;Wang, Di;Zhao, Yongqiang;Chen, Shengjun;Wei, Ya;Yang, Xianqing;Li, Chunsheng;Wang, Yueqi
关键词：chlorogenic acid; Morganella psychrotolerans; histidine decarboxylase; histidine decarboxylase gene; histamine
-
Emulsification properties and oil-water interface properties of L-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
作者：Wu, Yamei;Wu, Yanyan;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yanyan;Cai, Qiuxing;Wang, Yueqi;Wu, Yamei;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yamei;Chen, Shengjun;Zhao, Yongqiang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi
关键词：Sea bass; Myofibrillar protein; Protein conformation; Interfacial properties; Emulsification properties
