Abstract: The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.

Abstract: One embodiment of the present application provides a system for efficiently managing navigation categories in a multi-site web environment. During operation, the system determines whether a category of a product is a synchronized category. A synchronized category is shared by a main site and a local site of the multi-site web environment. If the category is a synchronized category, the system copies the category from the main site to the local site.

Abstract: One embodiment of the present application provides a system for efficiently managing navigation categories in a multi-site web environment. During operation, the system determines whether a category of a product is a synchronized category. A synchronized category is shared by a main site and a local site of the multi-site web environment. If the category is a synchronized category, the system copies the category from the main site to the local site.