利用微生物酵素液化血合肉試驗

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報告來源：台灣省水產試驗所試驗報告
作者：王文亮‧駱秋燕
出版年：1987
期別：43
頁碼：75-90
作者auther(英)：Wen-Liang Wang and Chiu-Yen Lo
標題title(英)：Solubilization of Fish Red Muscle with Microbial Enzymes
摘要abstract(英)：
Two strains of Gram negative bacteria screening from 396 sea-water bacterial strains, named Marine-I and Marine-II, hvaing better ability to digest proteins, producing neither ammonia, indole, trimethylamine, nor nitrite and hvaing no decarboxylating enzymes of lysine, omithine and histidine, were used for compared with one strain of Aspergillus sp. isolates from dried skipjack stick (KATSUOBUSHI), one bacterial enzyme named prease and one vegetable enzyme-bromelain, in the test of liquefing the red muscle of bonito.

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