Related references
Note: Only part of the references are listed.Isolation and characterization of malachite green-removing yeast from a traditional fermented fishery product
Nant Kay Thwe Moe et al.
FISHERIES SCIENCE (2015)
Production of an antibacterial substance by Bacillus mojavensis strain F412 isolated from a Myanmar shrimp product fermented with boiled rice
Nant Kay Thwe Moe et al.
FISHERIES SCIENCE (2015)
Outbreak of Type E Foodborne Botulism Linked to Traditionally Prepared Salted Fish in Ontario, Canada
Ryan N. Walton et al.
FOODBORNE PATHOGENS AND DISEASE (2014)
Bacterial Communities of Traditional Salted and Fermented Seafoods from Jeju Island of Korea Using 16S rRNA Gene Clone Library Analysis
Min-Soo Kim et al.
JOURNAL OF FOOD SCIENCE (2014)
Botulinum neurotoxins: genetic, structural and mechanistic insights
Ornella Rossetto et al.
NATURE REVIEWS MICROBIOLOGY (2014)
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation
Luca Cocolin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Characterization of Tetragenococcus strains from sugar thick juice reveals a novel species, Tetragenococcus osmophilus sp nov., and divides Tetragenococcus halophilus into two subspecies, T. halophilus subsp halophilus subsp nov and T. halophilus subsp flandriensis subsp nov.
A. Juste et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2012)
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)
MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods
Koichiro Tamura et al.
MOLECULAR BIOLOGY AND EVOLUTION (2011)
Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes
A. Juste et al.
FOOD MICROBIOLOGY (2008)
Use of multivariate statistics for 16S rRNA gene analysis of microbial communities
K. Rudi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp.
T Sato et al.
ANALYTICAL BIOCHEMISTRY (2005)
Effect of culture conditions on lactic acid production of Tetragenococcus species
T Kobayashi et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Isolation and characterization of halophilic lactic acid bacteria isolated from terasi shrimp paste: A traditional fermented seafood product in Indonesia
T Kobayashi et al.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2003)
Purification and properties of a histidine decarboxylase from Tetragenococcus muriaticus, a halophilic lactic acid bacterium
Y Konagaya et al.
JOURNAL OF APPLIED MICROBIOLOGY (2002)
Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce
B Kimura et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Distribution and ecology of Clostridium botulinum in fish and aquatic environments of a tropical region
KV Lalitha et al.
FOOD MICROBIOLOGY (2000)
Haloanaerobium fermentans sp nov., a strictly anaerobic, fermentative halophile isolated from fermented puffer fish ovaries
T Kobayashi et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)
Histamine fish poisoning revisited
L Lehane et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Differentiation of Tetragenococcus populations occurring in products and manufacturing processes of puffer fish ovaries fermented with rice-bran
T Kobayashi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)