Article ID Journal Published Year Pages File Type
6397158 Food Research International 2013 8 Pages PDF
Abstract
► The adaption of an anchovy isolate (L. sakei) to salting environments was analyzed. ► Improved adaption to salt, with Gly-betaine (GB), was validated by proteomic studies. ► Differential expression of proteins from diverse metabolisms was evidenced. ► The natural presence of GB in fish guarantees L. sakei adaption to salting conditions. ► L. sakei is proposed as a robust starter culture for salted anchovy-based products.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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