Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt - Takada, Kohei; Ikezawa, Keigo; Maeda, Naoyuki; Sato, Tsutomu; Fukui, Youhei; Takano, Takashi; Funatsu, Yasuhiro (FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2023)
Keywords: Bacteria; Deep sea; Deep sea environments; deep-sea smelt; Fermentation; Fermented food; Fish; fish sauce; Histamine; Histidine; Histidine decarboxylase; Lactic acid; Melanolagus bericoides; Most probable number; principal component analysis; Principal components analysis; quality; Sauces; Soy sauce; starter culture; Starter cultures; Taste; taste sensor