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- W2026102949 abstract "ABSTRACT During 72 h fermentation at 37 °C, rapid increase in lactic acid bacteria count (LAB), dramatic decline in pH and suppression in the growth of contaminating Pseudomonas, Staphylococcus, and Enterobacteriaceae of mackerel minces with Pediococcus pentosaceus strains L and S were observed (p < 0.05). When the mackerel mince was processed into Chinese style sausage with 4% sucrose, no significant changes in pH, growth of LAB, Aerobic Plate Count, and Pseudomonas of the fermented mackerel sausage with Pediococcus pentosaceus strains L and S were obtained (p > 0.05) during 3 wk storage at 4 °C, however, the growth of Enterobacteriaceae and Staphylococcus were effectively suppressed. The residual nitrite in sample decreased during processing and fermentation, and was minimally detected after 72 h fermentation. Suppression of VBN and psychrophilic microflora, and lowering residual nitrite suggest the potential of using these 2 strains in the fermented fish products." @default.
- W2026102949 created "2016-06-24" @default.
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- W2026102949 date "2001-06-01" @default.
- W2026102949 modified "2023-09-30" @default.
- W2026102949 title "Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage" @default.
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- W2026102949 doi "https://doi.org/10.1111/j.1365-2621.2001.tb04631.x" @default.
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