These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
172 related articles for article (PubMed ID: 35524014)
1. 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]
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. 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]
5. 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]
6. 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]
7. Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage. Gutiérrez-Sarmiento W; Peña-Ocaña BA; Lam-Gutiérrez A; Guzmán-Albores JM; Jasso-Chávez R; Ruíz-Valdiviezo VM Microbiol Res; 2022 Jul; 260():127045. PubMed ID: 35525167 [TBL] [Abstract][Full Text] [Related]
8. Rhizosphere Bacterial Community Structure and Predicted Functional Analysis in the Water-Level Fluctuation Zone of the Danjiangkou Reservoir in China During the Dry Period. Chen ZJ; Shao Y; Li YJ; Lin LA; Chen Y; Tian W; Li BL; Li YY Int J Environ Res Public Health; 2020 Feb; 17(4):. PubMed ID: 32079120 [TBL] [Abstract][Full Text] [Related]
9. Identification of moderately halophilic bacteria from Thai fermented fish ( pla-ra ) and proposal of Virgibacillus siamensis sp. nov. Tanasupawat S; Chamroensaksri N; Kudo T; Itoh T J Gen Appl Microbiol; 2010 Oct; 56(5):369-79. PubMed ID: 21099133 [TBL] [Abstract][Full Text] [Related]
10. Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties. Pakwan C; Chitov T; Chantawannakul P; Manasam M; Bovonsombut S; Disayathanoowat T PLoS One; 2020; 15(11):e0242560. PubMed ID: 33206720 [TBL] [Abstract][Full Text] [Related]
11. High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia. Liu W; Zheng Y; Kwok LY; Sun Z; Zhang J; Guo Z; Hou Q; Menhe B; Zhang H BMC Microbiol; 2015 Feb; 15():45. PubMed ID: 25887414 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. Organic mulching positively regulates the soil microbial communities and ecosystem functions in tea plantation. Zhang S; Wang Y; Sun L; Qiu C; Ding Y; Gu H; Wang L; Wang Z; Ding Z BMC Microbiol; 2020 Apr; 20(1):103. PubMed ID: 32349665 [TBL] [Abstract][Full Text] [Related]
14. Piscibacillus salipiscarius gen. nov., sp. nov., a moderately halophilic bacterium from fermented fish (pla-ra) in Thailand. Tanasupawat S; Namwong S; Kudo T; Itoh T Int J Syst Evol Microbiol; 2007 Jul; 57(Pt 7):1413-1417. PubMed ID: 17625167 [TBL] [Abstract][Full Text] [Related]
15. Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India. Keisam S; Tuikhar N; Ahmed G; Jeyaram K Int J Food Microbiol; 2019 May; 296():21-30. PubMed ID: 30826539 [TBL] [Abstract][Full Text] [Related]
16. High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation. Yang L; Yang HL; Tu ZC; Wang XL PLoS One; 2016; 11(12):e0168166. PubMed ID: 27992473 [TBL] [Abstract][Full Text] [Related]
17. Marine bacterial communities in the upper gulf of Thailand assessed by Illumina next-generation sequencing platform. Nimnoi P; Pongsilp N BMC Microbiol; 2020 Jan; 20(1):19. PubMed ID: 31973711 [TBL] [Abstract][Full Text] [Related]
18. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean. Jung JY; Lee SH; Jeon CO Int J Food Microbiol; 2014 Aug; 185():112-20. PubMed ID: 24960292 [TBL] [Abstract][Full Text] [Related]
19. Meta-omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product. Xie M; An F; Wu J; Liu Y; Shi H; Wu R J Sci Food Agric; 2019 Nov; 99(14):6522-6534. PubMed ID: 31321764 [TBL] [Abstract][Full Text] [Related]
20. Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds. Schornsteiner E; Mann E; Bereuter O; Wagner M; Schmitz-Esser S Int J Food Microbiol; 2014 Jun; 180():88-97. PubMed ID: 24794620 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]