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Article

Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish).

Journal of food science - 1 Nov 2013

Dai Zhiyuan, Li Yan, Wu Jiajia, Zhao Qiaoling

Abstract excerpt

Chouguiyu, or stinky mandarinfish, is a traditional Chinese fermented fish product made of mandarinfish by spontaneous fermentation at the anaerobic condition with low-salt concentration. In order to get a primary understanding of the microbial community presenting in the Chouguiyu fermentation, 61 cultures of lactic acid bacteria (LAB) from various fermentation period were isolated using MRS agar plates and...

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PMID: 24245896
DOI: 10.1111/1750-3841.12289

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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