Speranza, Barbara <br/><br/>
Selection of autochthonous strains as starter cultures for fermented fish products.  [electronic resource] 

 -  Journal of food science  Jan 2015 
 - M151-60 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.12721  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria, Aerobic--isolation & purification<br/>Colony Count, Microbial<br/>Enterobacteriaceae--isolation & purification<br/>Fermentation<br/>Fish Products--microbiology<br/>Fishes--microbiology<br/>Food Handling<br/>Food Microbiology<br/>Hydrogen-Ion Concentration<br/>Lactobacillaceae--isolation & purification<br/>Microbial Viability--drug effects<br/>Pediococcus--isolation & purification<br/>Phenotype<br/>Pseudomonadaceae--isolation & purification<br/>RNA, Bacterial--isolation & purification<br/>Reproducibility of Results<br/>Sequence Analysis, RNA<br/>Sodium Chloride--analysis