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BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2013)
Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish
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FOOD CONTROL (2013)
Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu
Xuefeng Zeng et al.
FOOD CONTROL (2013)
Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood
Ji Young Jung et al.
FOOD MICROBIOLOGY (2013)
Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product, Chouguiyu (Stinky Mandarinfish)
Zhiyuan Dai et al.
JOURNAL OF FOOD SCIENCE (2013)
Analysis of bacterial community structure in Saba-Narezushi (Narezushi of Mackerel) by 16S rRNA gene clone library
Hiroki Matsui et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
Inhibitory effects of Leuconostoc mesenteroides 1RM3 isolated from narezushi, a fermented fish with rice, on Listeria monocytogenes infection to Caco-2 cells and A/J mice
Shinsuke Nakamura et al.
ANAEROBE (2012)
Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis
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BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2012)
Analysis of plasmids encoding the histidine decarboxylase gene in Tetragenococcus muriaticus isolated from Japanese fermented seafoods
Masataka Satomi et al.
FISHERIES SCIENCE (2012)
Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria
Chung-Saint Lin et al.
FOOD CHEMISTRY (2012)
Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish
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FOOD CHEMISTRY (2012)
Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce
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FOOD CONTROL (2012)
Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?
Victor Ladero et al.
FOOD MICROBIOLOGY (2012)
Isolation and characterization of Streptococcus parauberis from vacuum-packaging refrigerated seafood products
I. C. Fernandez-No et al.
FOOD MICROBIOLOGY (2012)
Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan
Harutoshi Tsuda et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2012)
Food fermentations: Microorganisms with technological beneficial use
Francois Bourdichon et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Bacterial succession during curing process of a skate (Dipturus batis) and isolation of novel strains
E. Reynisson et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
Bacterial communities in fish sauce mash using culture-dependent and -independent methods
Youhei Fukui et al.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2012)
Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria
Tomomi Kanno et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines
Pavel Pleva et al.
VETERINARY MICROBIOLOGY (2012)
PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation
Tateo Fujii et al.
FISHERIES SCIENCE (2011)
Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice
Su Myo Thwe et al.
FISHERIES SCIENCE (2011)
Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains
Noraphat Hwanhlem et al.
FOOD CONTROL (2011)
Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria
Ling Guan et al.
FOOD MICROBIOLOGY (2011)
Pyrosequencing survey of the microbial diversity of narezushi', an archetype of modern Japanese sushi
T. Koyanagi et al.
LETTERS IN APPLIED MICROBIOLOGY (2011)
Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE
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BENEFICIAL MICROBES (2011)
Comparison of the Bacterial Community Structures of Ayu-narezushi Produced by Two Different Manufacturers
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BIOCONTROL SCIENCE (2010)
Occurrence of Biogenic Amines and Amines Degrading Bacteria in Fish Sauce
Muhammad Zukhrufuz Zaman et al.
CZECH JOURNAL OF FOOD SCIENCES (2010)
Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products
Wanaporn Tapingkae et al.
ENZYME AND MICROBIAL TECHNOLOGY (2010)
Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi
Takashi Kuda et al.
FOOD CHEMISTRY (2010)
Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds
Natteewan Udomsil et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand
Phikunthong Kopermsub et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish
Pramuan Saithong et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2010)
Enterocin 96, a Novel Class II Bacteriocin Produced by Enterococcus faecalis WHE 96, Isolated from Munster Cheese
Esther Izquierdo et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan
Takashi Kuda et al.
FISHERIES SCIENCE (2009)
Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage
Rabie Mohamed et al.
FOOD CHEMISTRY (2009)
KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO LAKERDA
Nuray Erkan et al.
JOURNAL OF FOOD BIOCHEMISTRY (2009)
Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp lactis To Improve Traditional Fish Fermentation in Senegal
Michel Bakar Diop et al.
JOURNAL OF FOOD PROTECTION (2009)
Inhibition of Salmonella enterica Cells in Deli-Type Salad by Enterocin AS-48 in Combination with Other Antimicrobials
Antonio Cobo Molinos et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2009)
Diversity of the bacterial community found in samma-narezushi (Saury narezushi) revealed by the 16S rRNA gene clone library
Hiroki Matsui et al.
BIOCONTROL SCIENCE (2008)
Identification of the nukacin KQU-131, a new type-A(II) lantibiotic produced by Staphylococcus hominis KQU-131 isolated from Thai fermented fish product (Pla-ra)
Pongtep Wilaipun et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2008)
Characterization of toxin production of coagulase-negative staphylococci isolated from food and starter cultures
Christiane Zell et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Changes during fermentation and properties of som-fug produced from different marine fish
Siriporn Riebroy et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2007)
Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products
Wakako Taira et al.
FISHERIES SCIENCE (2007)
Characterization of volatile compounds in a fermented and dried fish product during cold storage
B. Nordvi et al.
JOURNAL OF FOOD SCIENCE (2007)
Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10°C
Ulrike Lyhs et al.
FOOD MICROBIOLOGY (2007)
Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production
V. B. Anihouvi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-som, a fermented fish product from Thailand
Sirinat Srionnual et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce
Jin-Jin Jiang et al.
FOOD CHEMISTRY (2007)
The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation
Sirima Dissaraphong et al.
BIORESOURCE TECHNOLOGY (2006)
A halophilic serine proteinase from Halobacillus sp SR5-3 isolated from fish sauce:: Purification and characterization
Sirilak Namwong et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2006)
Debaryomyces hansenii -: an extremophilic yeast with biotech nological potential
Uta Breuer et al.
YEAST (2006)
Chemical, microbiological and sensory changes associated with fish sauce processing
B Kilinc et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant
J Koort et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria
YH Tsai et al.
FOOD CHEMISTRY (2006)
Characterization of halophilic Archaea isolated from different hypersaline ecosystems
Giancarlo Moschetti et al.
ANNALS OF MICROBIOLOGY (2006)
Volatile and biogenic amines, microbiological counts, and bacterial amino acid decarboxylase activity throughout the salt-ripening process of anchovies (Engraulis encrasicholus)
S Pons-Sánchez-Cascado et al.
JOURNAL OF FOOD PROTECTION (2005)
Purification and characterization of serine proteinase from a halophilic bacterium, Filobacillus sp RF2-5
K Hiraga et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2005)
Nutritional composition and microflora of the fresh and fermented skate (Raja Kenojei) skins
SH Cho et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)
Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India
N Thapa et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2004)
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
D Hemme et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Effect of delayed gutting on biogenic amine contents during ripening of European anchovies
S Pons-Sánchez-Cascado et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
Population of halophilic bacteria in salted fish products made in the Loochoo Islands, Okinawa and the Noto Peninsula, Ishikawa, Japan
T Kuda et al.
FISHERIES SCIENCE (2002)
Influence of raw fish quality on some physicochemical and microbial characteristics as related to ripening of salted anchovies (Engraulis encrasicholus L)
MM Hernandez-Herrero et al.
JOURNAL OF FOOD SCIENCE (2002)
Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product
M Asiedu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Isolation and characteristics of Bacillus subtills CN2 and its collagenase production
LH Tran et al.
JOURNAL OF FOOD SCIENCE (2002)
Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations
C Paludan-Müller et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product
C Paludan-Muller et al.
JOURNAL OF APPLIED MICROBIOLOGY (2002)
Characteristics of fish sauce made from Pacific whiting and surimi by-products during fermentation stage
K Lopetcharat et al.
JOURNAL OF FOOD SCIENCE (2002)
International surveillance of bloodstream infections due to Candida species:: Frequency of occurrence and in vitro susceptibilities to fluconazole, ravuconazole, and voriconazole of isolates collected from 1997 through 1999 in the SENTRY antimicrobial surveillance program
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Biogenic amine formation and degradation by potential fish silage starter microorganisms
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surstromming)
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
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