Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (<i>Engraulis anchoita</i>) production

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 fres...

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Detalles Bibliográficos
Autores principales: Pérez, Silvina, Czerner, Marina, Patat, María Laura, Zaritzky, Noemí Elisabet, Murialdo, Silvia Elena, Yeannes, María Isabel
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2018
Materias:
Biología
Fermented fish
Microbial ecology
Ripening
Multivariate analysis
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/97394
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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