| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6397158 | Food Research International | 2013 | 8 Pages |
Abstract
⺠The adaption of an anchovy isolate (L. sakei) to salting environments was analyzed. ⺠Improved adaption to salt, with Gly-betaine (GB), was validated by proteomic studies. ⺠Differential expression of proteins from diverse metabolisms was evidenced. ⺠The natural presence of GB in fish guarantees L. sakei adaption to salting conditions. ⺠L. sakei is proposed as a robust starter culture for salted anchovy-based products.
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Authors
Carolina Belfiore, Silvina Fadda, Raúl Raya, Graciela Vignolo,