195 related articles for article (PubMed ID: 33444386)
1. Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand.
Rodpai R; Sanpool O; Thanchomnang T; Wangwiwatsin A; Sadaow L; Phupiewkham W; Boonroumkaew P; Intapan PM; Maleewong W
PLoS One; 2021; 16(1):e0245227. PubMed ID: 33444386
[TBL] [Abstract][Full Text] [Related]
2. Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish (
Phuwapraisirisan P; Phewpan A; Lopetcharat K; Dawid C; Hofmann T; Keeratipibul S
J Agric Food Chem; 2024 May; 72(18):10558-10569. PubMed ID: 38668637
[TBL] [Abstract][Full Text] [Related]
3. Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra).
Phewpan A; Phuwaprisirisan P; Takahashi H; Ohshima C; Ngamchuachit P; Techaruvichit P; Dirndorfer S; Dawid C; Hofmann T; Keeratipibul S
J Agric Food Chem; 2020 Sep; 68(38):10345-10351. PubMed ID: 31757121
[TBL] [Abstract][Full Text] [Related]
4. Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos.
Marui J; Boulom S; Panthavee W; Momma M; Kusumoto K; Nakahara K; Saito M
Biosci Microbiota Food Health; 2015; 34(2):45-52. PubMed ID: 25918672
[TBL] [Abstract][Full Text] [Related]
5. Analysis of bacterial and fungal communities in fermented fish (pla-ra) from Northeast Thailand.
Sirichoat A; Lulitanond V; Faksri K
Arch Microbiol; 2022 May; 204(6):302. PubMed ID: 35524014
[TBL] [Abstract][Full Text] [Related]
6. Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation.
Paludan-Müller C; Huss HH; Gram L
Int J Food Microbiol; 1999 Feb; 46(3):219-29. PubMed ID: 10100902
[TBL] [Abstract][Full Text] [Related]
7. Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce.
Li C; Li W; Li L; Chen S; Wu Y; Qi B
Food Res Int; 2022 Jun; 156():111153. PubMed ID: 35651019
[TBL] [Abstract][Full Text] [Related]
8. Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu).
Liu J; Lin C; Zhang W; Yang Q; Meng J; He L; Deng L; Zeng X
Food Chem; 2021 Oct; 358():129863. PubMed ID: 33940298
[TBL] [Abstract][Full Text] [Related]
9. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
Zang J; Xu Y; Xia W; Yu D; Gao P; Jiang Q; Yang F
Food Res Int; 2018 Sep; 111():565-573. PubMed ID: 30007719
[TBL] [Abstract][Full Text] [Related]
10. Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand.
Tanasupawat S; Shida O; Okada S; Komagata K
Int J Syst Evol Microbiol; 2000 Jul; 50 Pt 4():1479-1485. PubMed ID: 10939653
[TBL] [Abstract][Full Text] [Related]
11. Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis.
Kim MS; Park EJ
J Food Sci; 2014 May; 79(5):M927-34. PubMed ID: 24689962
[TBL] [Abstract][Full Text] [Related]
12. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review.
Belleggia L; Osimani A
Food Res Int; 2023 Oct; 172():113112. PubMed ID: 37689879
[TBL] [Abstract][Full Text] [Related]
13. Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand.
Kopermsub P; Yunchalard S
Int J Food Microbiol; 2010 Apr; 138(3):200-4. PubMed ID: 20167386
[TBL] [Abstract][Full Text] [Related]
14. Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham.
Santiyanont P; Chantarasakha K; Tepkasikul P; Srimarut Y; Mhuantong W; Tangphatsornruang S; Zo YG; Chokesajjawatee N
Food Res Int; 2019 May; 119():110-118. PubMed ID: 30884638
[TBL] [Abstract][Full Text] [Related]
15. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky mandarinfish).
Dai Z; Li Y; Wu J; Zhao Q
J Food Sci; 2013 Nov; 78(11):M1778-83. PubMed ID: 24245896
[TBL] [Abstract][Full Text] [Related]
16. The inconsistent microbiota of
Md Zoqratt MZH; Gan HM
PeerJ; 2021; 9():e12345. PubMed ID: 34760368
[No Abstract] [Full Text] [Related]
17. Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish.
Det-Udom R; Settachaimongkon S; Chancharoonpong C; Suphamityotin P; Suriya A; Prakitchaiwattana C
Food Sci Technol Int; 2023 Apr; 29(3):266-274. PubMed ID: 35060788
[TBL] [Abstract][Full Text] [Related]
18. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.
Yang X; Hu W; Xiu Z; Jiang A; Yang X; Sarengaowa ; Ji Y; Guan Y; Feng K
Food Res Int; 2020 Apr; 130():108926. PubMed ID: 32156375
[TBL] [Abstract][Full Text] [Related]
19. Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods.
Wang D; Chen G; Tang Y; Li H; Shen W; Wang M; Liu S; Qin W; Zhang Q
Int J Food Microbiol; 2020 Mar; 317():108463. PubMed ID: 31809966
[TBL] [Abstract][Full Text] [Related]
20. Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product.
Bernbom N; Ng YY; Paludan-Müller C; Gram L
Int J Food Microbiol; 2009 Sep; 134(3):223-9. PubMed ID: 19640599
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
