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- Perez, Silvina, et al. Show all 6 Authors
- International journal of food microbiology 2018 v.286 pp. 179-189
- Engraulis anchoita; anchovies; beneficial microorganisms; bivariate analysis; brining; cluster analysis; cytochrome-c oxidase; enzyme activity; factor analysis; food spoilage; hydrogen sulfide; lipolysis; microbial communities; monitoring; morphs; natural selection; odors; off flavors; phenotype; plate count; proteolysis; raw materials; salted fish; sodium chloride; texture
- ... The halophilic microbial community of the salted-ripened anchovy process was studied. Samples from raw materials (salt and fresh anchovies) and from the stages of brining and ripening were collected and analyzed for their bacterial counts at 15 and 20% NaCl. No halophilic colonies were found in fresh anchovy and counts of about 103 CFU/g were determined in salt samples. A fluctuation of bacterial ...