Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8

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Title
Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8
Authors
Keywords
Salmon shark, Ammonia, Saccharomyces cerevisiae, Lactobacillus plantarum
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 68, Issue -, Pages 244-250
Publisher
Elsevier BV
Online
2015-12-19
DOI
10.1016/j.lwt.2015.12.022

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