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Article

Selection of autochthonous strains as starter cultures for fermented fish products.

Journal of food science - 1 Jan 2015

Speranza Barbara, Racioppo Angela, Bevilacqua Antonio, Beneduce Luciano, Sinigaglia Milena, Corbo Maria Rosaria

Abstract excerpt

This paper was the 1st research focusing on the design of a halophilic lactic starter for the production of fermented fish products using a quantitative approach, based on the evaluation of the growth index and acidification score, as well as on the use of a multivariate approach to select the most promising strains. Fifty-nine strains were randomly selected from salted fish and phenotypically characterized...

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Source

Identifiers

PMID: 25492526
DOI: 10.1111/1750-3841.12721

Provenance

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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