Desarrollo de embutido de pasta fina a base de subproducto del camarón (Litopenaeus vannamei) incorporando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus).

Desarrollo de embutido de pasta fina a base de subproducto del camarón (Litopenaeus vannamei) incorporando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus).

This research addresses the valorization of broken shrimp from the Ecuadorian shrimp industry, which represents 25,000 tons of by-products annually. A sausage is developed using Bactoferm LHP (Pediococcus acidilactici and Pediococcus pentosaceus) as a starter culture, following the NTE INEN 1388:96...

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Bibliographic Details
Main Author: Diaz Ruiz, Josthyn Paul (author)
Format: bachelorThesis
Published: 2025
Subjects:
Reutilización
Rentabilidad
Biomasa
Acidificación
Fermentación
Online Access:http://dspace.utb.edu.ec/handle/49000/17877
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http://dspace.utb.edu.ec/handle/49000/17877

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