| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6488663 | Food and Bioproducts Processing | 2012 | 6 Pages |
Abstract
⺠Merluccius hubbsi (Argetinean hake) wastes was fermented with 16 strains lactic acid bacteria. ⺠Three strains were selected according to acidification kinetic, tolerances to heat, acid, and bile salt. ⺠the best performance was reached with Lactobacillus arizonensis.
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Authors
Hernán G. Góngora, Pablo Ledesma, Victor R. Lo Valvo, Ana E. Ruiz, Javier D. Breccia,