文献类型： 外文期刊
作者： Ji, Chaofan 1 ; Zhang, Jingbo 1 ; Lin, Xinping 1 ; Han, Jing 1 ; Dong, Xiuping 1 ; Yang, Song 3 ; Yan, Xiaoming 3 ; Zhu, 1 ;
作者机构： 1.Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China
2.Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China
3.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
关键词： Fermented fish;Metaproteomics;Amino acid degradation;Flavour
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： The microbial community of spontaneously fermented fish plays an important role in product sensory quality. Recently, microbiota research has seen a shift in perspective from taxonomy to function. The investigation of the microbial community metaproteome will reveal information on strains as well as the expressed proteins to better understand the roles of the microbiota in fermented fish.
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