文摘
The majority of strains were able to grow at 10 °C, in the presence of 10% NaCl and at pH values of 5.0. Major strains did not show amino acid decarboxylase activities. Different lipolytic, proteolytic, and enzymatic activities were found. Higher score in the sensory evaluation for fermented fish surimi inoculated with Lp120, Sx-3 and Sx-8 were observed. Strains of Sx-3 and Sx-8 presented the best technological properties.